2119 Homard Bouilli à la Hollandaise

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Cook the lobster in Vinegar Court-bouillon and as soon as it is cooked, drain it and cut in half lengthways without completely separating the two halves.

Arrange on a serviette, surround with picked parsley and serve accompanied with a dish of freshly cooked, floury potatoes and a sauceboat of melted butter.