(Since 1999)


RECIPE SECTION - Over 10,000 Recipes

Home   |   Articles   |   Food_Trivia   |   Today_in_Food History   |   Food_Timeline   |   RECIPES   |   Cooking_Tips   |   Videos   |   Food_Quotes   |   Who’s_Who   |   Culinary_Schools_&_Tours   |   Trivia_Quizzes   |   Food_Poems   |   Free_Magazines   |   Food Festival_&_Events

You are here > Home > Recipes


Recipe Videos, BBQ & Grilling, Food Safety, Food Science, Food Festivals, Beverages, Vintage Commercials, etc.



(from the recipe of the Parc des Eaux-Vives restaurant, Geneva)

Larousse Gastronomique: The World's Greatest Cookery Encyclopedia (1988 ed.)

     Peel and slice 100 g (4 oz) cucumber. Wash the white part of 4 leeks and 4 sticks (stalks) of celery and cut them in julienne strips. Blanch all these vegetables in boiling salted water (5 minutes for the cucumber, 10 minutes for the leeks and celery). Drain, cool under cold water, and dry thoroughly. Remove the leaves from a bunch of chervil. Peel, deseed, and slice 1.5 kg (3 1/4 1b) tomatoes. Deseed and slice 350 g (12 oz) red peppers. Peel and deseed 250 g (9 oz) raw cucumber. Peel and crush 5 cloves of garlic. Cook 4 lobsters for 5 minutes in court-bouillon. Shell them, put aside the coral, and cut the flesh into slices. Arrange the slices on a large dish.

     Liquidize the raw vegetables (tomatoes, peppers, garlic, and cucumber) with parsley, salt, pepper, and 1 tablespoon vinegar. Put the vegetable purée into a saucepan and bring to the boil to make a bouillon. Separately, bring to the boil 1/2 liter (17 fl oz, 2 cups) single (light) cream. Mix the vegetable bouillon and cream together, adjust the seasoning, and boil the mixture for 2-3 minutes. Take off the heat, blend in the reserved coral, and strain. Then pour this purée over the lobster slices and leave to cool.

     Refrigerate until well chilled before serving. Garnish with the slices of cucumber, the blanched julienne of leeks and celery, and the chervil leaves.


  Home   |   About & Contact   |   Recipes Index   |   Kitchen Tips   |   Other Links  

Please feel free to link to any pages of from your website.
For permission to use any of this content please E-mail:
All contents are copyright © 1990 - 2024  James T. Ehler and unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission. Logo


Popular Pages