2130 Côtelettes de Homard Arkangel

Lobster Cutlets Archangel

Preparation info

    • Difficulty

      Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Carefully mix together equal quantities of caviare and cooked lobster cut in small dice and mix with an equal amount of Mousse de Homard.

Immediately fill into lightly oiled cutlet moulds and place in a cold room to set. When set, turn out the cutlets and coat the surface of each with Fish Chaud-froid. Finally coat each cutlet with clear Fish Aspic Jelly and keep in a cool place until required.