1112. BOUDINS OF LOBSTER, A LA LOBSTER.

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Time
Cook: 20 min Total: 20 min
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (15)
Instructions (13)
  1. Chop the meat of two good-sized lobsters very fine.
  2. Put this into a mortar with the path, and part of the coral, reserving the remainder for the sauce.
  3. Add sweetbreads of a proportion of lobster.
  4. Pound the whole thoroughly, and rub the produce through a fine wire sieve upon a plate.
  5. Put the lobster back in the mortar with half its quantity of Panada (No. 239), and pound them until well mixed.
  6. Add three yolks of eggs with pepper, salt, and nutmeg.
  7. Mix thoroughly by pounding, add one whole egg, and then try the force-meat, by poaching a small portion of it in boiling water.
  8. When done, cut it through the middle, and if the inside presents a smooth compact surface, take the force-meat up into a basin, but if it appears soft and rough, add a little more Panada, and another egg.
  9. Divide the force-meat into three parts, roll these upon a slab with a little flour into oblong boudins, about six inches in length by two inches square.
  10. Poach them with boiling water in a deep saucepan by the stove-fire, for about twenty minutes, turning them over carefully when done on one side.
  11. Drain them upon a napkin, trim the sides, and mask them with some Cardinal sauce (No. 48).
  12. Place across these some small fillets of soles, contisés with truffles, and dish them up in a triangular form.
  13. Fill the centre with a ragout à la Cardinal (No. 200), and serve.
Original Text
1112. BOUDINS OF LOBSTER, A LA LOBSTER. CHOP the meat of two good-sized lobsters very fine, put this into a mortar with the path, and part of the coral, reserving the remainder for the sauce; add sweetbreads of a proportion of lobster, pound the whole thoroughly, and rub the produce through a fine wire sieve upon a plate; put the lobster back in the mortar with half its quantity of Panada (No. 239), and pound them until well mixed; add three yolks of eggs with pepper, salt, and nutmeg; mix thoroughly by pounding, add one whole egg, and then try the force-meat, by poaching a small portion of it in boiling water; when done, cut it through the middle, and if the inside presents a smooth compact surface, take the force-meat up into a basin, but if it appears soft and rough, add a little more Panada, and another egg; divide the force-meat into three parts, roll these upon a slab with a little flour into oblong boudins, about six inches in length by two inches square; poach them with boiling water in a deep saucepan by the stove-fire, for about twenty minutes, turning them over carefully when done on one side; drain them upon a napkin, trim the sides, and mask them with some Cardinal sauce (No. 48); place across these some small fillets of soles, contisés with truffles, and dish them up in a triangular form; fill the centre with a ragout à la Cardinal (No. 200), and serve.
Notes
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