Chapter XIV · Fish · No. 941
Built upon: No. 163Court-bouillon with VinegarNo. 174Anglaise (for Egg-and-bread-crumbing)
941—Homard Bouilli à la Hollandaise
Cook the lobster in a court-bouillon (No. 163, Court-bouillon with Vinegar), allowing twenty minutes for a specimen weighing two lbs.
As soon as the lobster is cooked, drain it; split it in two lengthwise without completely severing the two halves; lay it on a long dish covered with a napkin, and surround it with very green, curled-leaf parsley.
Serve with it, at the same time, a timbale of floury potatoes freshly cooked No. 174, Anglaise (for Egg-and-bread-crumbing), and a sauceboat of melted butter.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 941, p. 317. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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