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page 52
137. COTELETTES DE HOMARD.
LOBSTER CHOPS.
PROPORTIONS.--For five persons:
Lobsters......2 of 3 lbs. each.
Butter........7 tablespoonsful.
Flour.........2 tablespoonsful.
Madeira.......1 glassful.
Mushrooms.....1/4 lb. can.
Oysters.......12.
Truffles......1/8 lb. can.
Time.--1/2 hour.
PREPARATION.--1st. Shell the tails and the claws of 2 cooked lobsters; cut about
10 steaks 1/2 inch thick; dispose them in crown on a buttered dish and insert in
each of the slices one small paw to imitate the handle of a chop. 2d. Cut off
all the parings of the chops and all the flesh you can take from the shell;
slice 1/4 lb. mushrooms (canned or previously cooked), also 1/8 can of truffles,
12 oysters cooked as indicated (No. 77). 3d. Place the chops in an oven to warm
them. 4th. During that time let melt in a saucepan 2 tablespoonsful butter mixed
with 2 tablespoonsful flour, the juice of the mushrooms, truffles, oysters, 1
glassful Madeira; let boil for awhile and add the chopped flesh, the mushrooms,
oysters, truffles, etc.; let cook again for 5 minutes; place the saucepan on a
corner of the range; add 3 yolks mixed with 3 tablespoonsful fresh butter; don't
allow to boil again, and pour this garnish in the middle of the crown formed by
the lobster's chops.
138. COQUILLES DE HOMARD A LA CALIFORNIENNE.
As for the Coquilles de Truite, No. 82, replacing the flesh of the fish by
lobster flesh.
SHRIMP.
139. BUISSON DE CREVETTES.
BOILED SHRIMPS.
PROPORTIONS.--About 1/4 lb. for each guest.
PREPARATION.--To boil shrimps, just dip them awhile in salted boiling water. Let
drip and serve on a dish with green parsley.
CRAWFISH.
140. ECREVISSES EN BUISSON.
BOILED CRAWFISH.
PROPORTIONS.--For five persons:
Crawfish........50.
Onion...........1.
Carrot..........1.
Parsley.........2 handsful.
White wine......1/2 pint.
Time.--1/2 hour.
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