(1026). Lobster A La Bonnefoy (Homard A La Bonnefoy)

Chop up two ounces of onions and two shallots, fry them in oil without letting attain a color, and add to them two live lobsters' tails cut in pieces across three-eighths of an inch thick with their shells. Saute them for a few moments over a brisk fire, and season with salt, cayenne, a bunch of parsley, garnished with thyme, and a clove of garlic, moisten with a pint of white or red wine; cover the sautoire, and cook the lobsters for fifteen minutes, then drain off the pieces, dress them in a pyramidal form on a dish, and add to the broth a few tablespoonfuls of tomato sauce (No. 549), and espagnole sauce (No. 414). Pound the creamy parts picked from the bodies with a little cayenne pepper, press it through a sieve, and stir it into the sauce with some minced mushrooms; pour this over the lobsters, and finish by sprinkling the surface with chopped parsley; add a little finely shredded tarragon leaves.

(1027). Lobster A La Britannia (Homard A La Britannia)

Boil two lobsters of two pounds each in boiling water with some cut up carrots and onions, parsley, thyme, bay leaf, and vinegar; cook for twenty to thirty minutes, then let the stock settle, and pour off the top steadily from the sediment; divide the bodies from the tails, take out the meat from the latter, also from the claws, and keep it warm in a little of the stock; take also the creamy parts from the bodies and rub them through a sieve. Reduce a pint of mushroom broth or essence (No. 392) with half a pint of veloute sauce (No. 415), and half a gill of meat glaze (No. 402), also one gill of Madeira wine; thicken it with four tablespoonfuls of bread-crumbs, and season with salt, red pepper, and nutmeg; add half a pound of mushroom heads, and half a pound of small artichoke bottoms cut in four. Escalop the lobster tails, dress them in a crown shape, and place the rest of the meats in the center, on top lay the mushrooms and artichoke bottoms, then finish the sauce by thickening with egg-yolks, butter, and cream, add some lemon juice, and chopped parsley, also the creamy parts from the bodies; pour the sauce over the lobster, and serve very hot.

(1028). Lobster A La Camille (Homard A La Camille)

Heat in a sautoir some good sweet oil, and throw into it live lobsters, each one cut across into twelve pieces; season with salt, pepper, mignonette, thyme, bay leaf and cayenne pepper; toss them over a brisk fire for twelve minutes, then add three medium fresh tomatoes, peeled, seeded and cut in dice, a few parsley leaves and a clove of crushed garlic; let reduce for ten minutes, then pour in a gill of brandy, set it on tire, and as soon as it is extinguished pour in two gills of white wine, reduce to half, and just when ready to serve, add some meat glaze (No. 402) and lemon juice.

(1029). Lobster A La Creole (Homard A La Creole)

Take two medium lobsters each one weighing about two pounds; cut them up into twelve pieces and saute them over a quick fire with half as much butter as oil; add two ounces of onions and one ounce of chopped shallot, salt, pepper, and a garnished bunch of parsley, then moisten with four gills of consomme (No.189), and one gill of Madeira wine, add four medium, peeled, pressed and halved tomatoes, one green pepper, cut into small bits, and a little curry. Let this.simmer for fifteen minutes, add fine herbs and serve. Boil some rice in water with salt and butter, drain, set it into a buttered mold, and leave it in the oven for ten minutes, then unmold and serve the rice separately but at the same time as the lobsters.