759 Velouté de Homard à la Cleveland

Preparation info

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Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Take a medium-sized lobster of 650–700 g (1 lb 7 oz- lb) weight and prepare it à l’Américaine. Reserve sufficient of the cooked flesh of the lobster for the garnish and finely pound the rest of the flesh and the shell. Add this purée and the sauce from the cooking to dl (1⅓ pt or U.S. cups) Ordinary Velouté.

Rub through a sieve and then pass through a fine strainer. Add dl (9 fl oz or 1⅛ U.S. cups) White Bouillon, reheat without boiling and finish with the liaison of 6 egg yolks and 2 dl (7 fl oz or U.S. cup) cream and 150 g (5 oz) butter at the last moment.