2129 Homard Carnot

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Decorate some slices of cooked lobster each with a nice slice of truffle and coat with Fish Aspic Jelly.

Prepare a moulded border using a Pain de Homard mixture and allow to set in the refrigerator. When required turn out on to a round dish and place the decorated slices of lobster in a circle on top of the mould.

Serve accompanied with Sauce Mayonnaise à la Russe.