Duke of York Cups of Lobster (Savoury)

Fancy ices · Marshall, A. B. (Agnes B.) n 50075751 · 1894
Source
Fancy ices
Time
Cook: 20 min Total: 20 min
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (15)
Instructions (10)
  1. Combine tomatoes, eschalots, Espagnol sauce, glaze, Worcester sauce, chutney, fish stock, curry powder, and lemon juice.
  2. Color with Marshall’s Liquid Carmine to a red color.
  3. Boil for twenty minutes.
  4. Add Marshall’s Finest Leaf Gelatine.
  5. Rub the purée through a tammy.
  6. When cool, mix with the lobster meat cut into small dice shapes.
  7. Add chopped fresh parsley.
  8. Put the mixture into little cups or ice-water cups.
  9. Using a forcing bag and a large rose pipe, force whipped cream seasoned with salt and Marshall’s Coralline Pepper onto the top of each cup.
  10. Arrange the cups on a dish on a paper.
Original Text
Duke of York Cups of Lobster (Savoury) Petites Tasses de Homard à la Duc d’York Take four ripe sliced tomatoes, two chopped eschalots, two tablespoonfuls of Espagnol sauce (see recipe), an ounce of glaze, one tablespoonful of Worcester sauce, a teaspoonful of chopped chutney, one and a quarter pints of light fish stock, a teaspoonful of Marshall’s Curry Powder, and the juice of a lemon; colour with Marshall’s Liquid Carmine to a red colour, boil it for twenty minutes; then add half an ounce of Marshall’s Finest Leaf Gelatine, rub the purée through a tammy, and when cool mix with it the meat from a freshly-boiled lobster that is cut into small dice shapes, and add to it a teaspoonful of chopped fresh parsley; put the mixture into little cups or ice-water cups, and by means of a forcing bag and a large rose pipe force on the top of each some whipped cream that is seasoned with a little salt and Marshall’s Coralline Pepper; arrange the cups on a dish on a paper, and use for an entrée for dinner or luncheon, or as a fish service, or for second-course or ball-supper dish.
Notes
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