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No 45 Astachi all'Italiana (Lobster)

(Sauces) - (The Cook's Decameron: A Study In Taste For Italian Dishes)

Ingredients: Lobsters, Velute sauce, Marsala, butter, forcemeat of
fish, olives, anchovy butter, button mushrooms, truffles, lemon,
crayfish, Italian sauce.
Two boiled lobsters are necessary. Cut all the flesh of one of the
lobsters into fillets and put them into a saucepan with half a cup
of Velute sauce (No. 2) and half a glass of Marsala, and boil for a
few minutes. Put a crouton of fried bread on an oval dish and
cover it with a forcemeat of fish, and on this place the whole
lobster, cover it with buttered paper, and put it in a moderate
oven just long enough to cook the forcemeat. Then make some
quenelles of anchovy butter, olives, and button mushrooms, mix them
with Italian sauce (No. 6), and garnish the dish with them, and
round the crouton arrange the fillets of lobster with a garnish of
slices of truffle. Add a dessert-spoonful of crayfish butter and a
good squeeze of lemon juice to the sauce, and serve.

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