2134 Pain de Homard

Preparation info

    • Difficulty

      Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Prepare the mixture as explained for cold Fish or Meat Loaf adding a purée of the trimmings and creamy parts of the lobster cooked as for Mousse de Homard, plus the flesh and truffles cut in small dice. Mould and cook as indicated.