HOMARD A L'AMERICAINE
La Cuisine Française: French Cooking for Every Home
Adapted to American Requirements, by François Tanty (1893)
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.
The complete 'La Cuisine Française' may also be found on the Michigan State University website:
'Feeding America: The Historic American Cookbook Project'
http://digital.lib.msu.edu/projects/cookbooks/
|
