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Classic
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the small onions (previously cooked in some boiling water), let cook awhile and
then add 3 tablespoonsful fresh butter. 4th. Place the sturgeon, cut in slices 1
inch thick on a dish and pour the sauce over.
132. ESTURGEON FROID. SAUCE RAIFORD.
COLD STURGEON, HORSERADISH SAUCE.
1st. Cook the sturgeon as above, let it cool, cut it in slices and serve with
horseradish sauce, No. 166.
LOBSTER.
133. HOMARD GRILLE.
BROILED LOBSTER.
133a Sauce Mayonnaise.
133b Sauce Tartare.
133c Sauce Remoulade.
PROPORTIONS.
Lobster...........2 of about 2 lbs. each.
Olive oil.........4 tablespoonsful.
Salt and pepper...To suit the taste.
Parsley...........1/2 handful.
PREPARATION.--1st. Cut the lobster in two endwise, place those halves on a dish,
pour over some salt and pepper, and about 4 tablespoonsful olive oil. 2d. Let
broil on a light fire, for about 1/2 hour, taking care to turn them from time to
time. 3d. Serve on a dish with green parsley around and the sauce apart, No.
162, 163, 164.
134. HOMARD FROID.
COLD BOILED LOBSTER.
134a Sauce Mayonnaise.
134b Sauce Tartare.
134c Sauce Remoulade.
HOW TO BUY A BOILED LOBSTER.--It is economical and time saving to buy ready
cooked lobsters. To be good they should
1st. Be without bad odor.
2d. Be heavy.
3d. The tail should be folded under the body so firmly that you cannot easily
unfold it.
HOW TO BOIL A LOBSTER.--1st. Choose a heavy live lobster, wash and brush it, tie
the claws and the tail with some twine. 2d. Place the
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