LAMPREYS, A LA BEAUCHAMP

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (13)
Instructions (8)
  1. Truss the lampreys as directed in the previous article.
  2. Stew them in old Madeira, cider, and the requisite vegetables, &c.
  3. Add two-thirds of their liquor to an equal quantity of good brown sauce.
  4. Work the whole by boiling on the fire, skim and reduce it to its proper consistency.
  5. Add some lobster-butter, cayenne, and lemon-juice.
  6. Pass the sauce through a tammy into a bain-marie containing some small round truffles, lobster quenelles, and tails of crayfish.
  7. Dish up the lampreys as in the last case, and sauce them over with the prepared ragout.
  8. Garnish round with some glazed pastry fleurons, and send to table.
Original Text
LAMPREYS, A LA BEAUCHAMP. TRUSS the lampreys as directed in the previous article, stew them in old Madeira, cider, and the requisite vegetables, &c.; add two-thirds of their liquor to an equal quantity of good brown sauce, work the whole by boiling on the fire, skim and reduce it to its proper consistency; add some lobster-butter, cayenne, and lemon-juice, and pass the sauce through a tammy into a bain-marie containing some small round truffles, lobster quenelles, and tails of crayfish. Dish up the lampreys as in the last case, and sauce them over with the prepared ragout; garnish round with some glazed pastry fleurons, and send to table. Lampreys are treated in the same manner as lampreys, being similar in flavour.
Notes
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