761 Velouté de Homard à l’Orientale

Method

Take a medium-sized lobster of 650–700 g (1 lb 7 oz- lb) weight and prepare it à la Newburg; reserve a quarter of the cooked flesh for the garnish. Finely pound the remainder of the flesh and the shell and add this purée, together with the sauce from the cooking, to dl (1⅓ pt or U.S. cups) Ordinary Velouté. Rub through a sieve, then pass through a fine strainer and 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.

Garnish

The reserved lobster cut into small dice; 4 tbs grains of boiled rice.

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