Auguste Escoffier
Easy
By Auguste Escoffier
Published 1903
Proceed in the same way as for Velouté de Homard à la Cleveland seasoning the lobster with curry powder. Reserve approximately 100 g (3½ oz) of the cooked lobster for the garnish and add this cut into small dice; serve plain boiled rice separately.
© 1903 All rights reserved. Published by Taylor and Francis.