Homard à la Tartare

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 (9)

for the croûtes

crisply fried and well drained croûtes creuses

for the filling

a little mustard ↝ Mustard greens, raw [Vegetables and Vegetable Products]
cress ↝ Cress, raw [Other dark green vegetables]
flaked lobster (crab, salmon, shrimps, or even kippers can all be used thus) ↝ Lobster [Shellfish]

for the mayonnaise

rich mayonnaise ↝ Mayonnaise, regular [Mayonnaise]
one or two chopped pickled gherkins ↝ Pickles, NFS [Olives, pickles, pickled vegetables]
sufficient French mustard to flavour it well ↝ Mustard greens, raw [Vegetables and Vegetable Products]

for garnish

two long shreds of red chilli skin ↝ Peppers, hot chili, red, raw [Vegetables and Vegetable Products]
a caper ↝ Capers, canned [Spices and Herbs]

Instructions (6)

Flake some crisply fried and well drained croûtes creuses.
Place in each croûte a little mustard and cress.
Pile on this some flaked lobster (or crab, salmon, shrimps, or kippers).
Just as they are to be served, mask them with rich mayonnaise to which you have added one or two chopped pickled gherkins and sufficient French mustard to flavour it well.
Serve at once.
If liked, garnish with two long shreds of red chilli skin crossed, with a caper at the crossing, on each.

Original Text · last edited 4 days ago

Homard à la Tartare.—Flake some crisply fried and well drained croûtes creuses and place in each a little mustard and cress, and pile on this some flaked lobster (crab, salmon, shrimps, or even kippers can all be used thus), and just as they are to be served mask them with rich mayonnaise to which you have added one or two chopped pickled gherkins and sufficient French mustard to flavour it well.
Serve at once (as mayonnaise becomes rank if exposed too long to the air) with, if liked, two long shreds of red chilli skin crossed, with a caper at the crossing, on each.

Notes

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