Lobster à la Rémoulade

The "Queen" Cookery Books. No.9. Sala... · S. Beaty-Pownall · 1905

Source: The "Queen" Cookery Books. No.9. Salads, Sandwiches, and Savories.
Status: success · extracted 4 days ago
Not a recipe: No

Ingredients (10)

the cream or soft part ↝ Lobster [Shellfish]
a full tea-spoonful of mustard ↝ Mustard greens, raw [Vegetables and Vegetable Products]
a spoonful each of minced parsley ↝ Parsley, raw [Not included in a food category]
chives (or very finely minced shallot) ↝ Chives, raw [Vegetables and Vegetable Products]
salt ↝ Salt, table, iodized [Spices and Herbs]
black and red pepper ↝ Spices, pepper, black [Spices and Herbs]
the coral ↝ Lobster [Shellfish]
sufficient oil ↝ Oil, safflower [Fats and Oils]
sufficient vinegar ↝ Vinegar [Mustard and other condiments]
seasoned watercress ↝ Watercress, raw [Vegetables and Vegetable Products]

Instructions (5)

Break the shell, open the back, removing all the inside.
Put all the cream or soft part into a basin with a full tea-spoonful of mustard, a spoonful each of minced parsley and chives (or very finely minced shallot), salt, black and red pepper, the coral, and sufficient oil and vinegar to moisten it all well.
Halve the body of the lobster.
Remove the shell from the claws.
Serve garnished with seasoned watercress, the above mixture being handed round in a boat.

Original Text · last edited 4 days ago

Lobster à la Rémoulade.—Break the shell, open the back, removing all the inside, and put all the cream or soft part into a basin with a full tea-spoonful of mustard, a spoonful each of minced parsley and chives (or very finely minced shallot), salt, black and red pepper, the coral, and sufficient oil and vinegar to moisten it all well. Halve the body of the lobster, remove the shell from the claws, and serve garnished with seasoned watercress, the above mixture being handed round in a boat.

Notes

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