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Classic
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page 51
lobster in a kettle with boiling salted water, let boil awhile then put the
kettle on a corner of the range and let simmer for about 1/2 hour. (2 lb.
lobster. Dip and let cool.
For the sauces see No. 162, 163, 164.
135. HOMARD A L'AMERICAINE.
PROPORTIONS:
Lobster.......2 of 2 lbs. each.
Butter........7 tablespoonsful.
Brandy........1/2 glassful.
White wine....1 glassful.
Stock.........1 glassful.
Parsley.......1/2 handful.
PREPARATION.--1st. Cut the tail in slices 1 1/2 inches thick, and the bodies
endwise and crosswise. 2d. Let warm in a stew pan (quite large) 3 tablespoonsful
of butter; add the lobsters, some salt, white and red pepper; allow to cook for
5 to 6 minutes (till the lobsters become quite red). 3d. Add 1/2 glassful
brandy; let boil till the brandy begins to burn; then add 1 glassful white wine,
1 glass stock; let boil on bright fire for five minutes, and when ready to serve
add 4 tablespoonsful fresh butter mixed with some hashed parsley. Don't let boil
again; and serve in a warm hollow dish.
136. SALADE DE HOMARD.
LOBSTER SALAD.
PROPORTIONS.--For five persons:
Cooked lobsters.......4 lbs.
Or, canned lobsters...2 lbs.
Lettuce...............2 pieces.
Hard boiled eggs.....3.
Green olives..........12.
Oil...................3 tablespoonsful.
Vinegar...............1 tablespoonful.
Mayonnaise sauce......1 pint.
Salt and pepper.......To suit the taste.
PREPARATION.--1st. Shell the lobsters (or let drip the canned lobsters); cut the
flesh in slices, and let them pickle with salt, pepper, oil and vinegar for
about 15 minutes. 2d. Clean the lettuces; dispose the leaves in a salad dish;
place the lobster slices over; sprinkle 1 tablespoonful hashed parsley, and pour
over 1 pint mayonnaise sauce (No. 162). 3d. To give a fine appearance to the
dish, dispose gently over it 3 hard boiled eggs cut in 4, some lettuce leaves,
12 green olives, also some nice slices of lobster; let cool awhile in an ice-box
and serve cold.
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