[ Pobierz całość w formacie PDF ]
teaspoon beef extract is an improvement to this dish.
179
Fricassee of Lobster and Mushrooms
2 1b. lobster 1/4 cup flour
1/4 cup butter 11/2 cups milk
3/4 1b. mushrooms Salt
Few drops onion juice Paprika
2 tablespoons Sherry wine
Remove lobster meat from shell and cut in strips. Cook butter with mushrooms
broken in pieces and onion juice three minutes; add flour, and pour on gradually
milk. Add lobster meat, season with salt and paprika, and, as soon as lobster is
heated, add wine. Remove to serving dish, and garnish with puff paste or toast
points and parsley.
180
Lobster and Oyster Ragout
1/4 cup butter Few grains cayenne
1/4 cup flour Few drops onion juice
3/4 cup oyster liquor 1 pint oysters parboiled
3/4 cup cream 3/4 cup lobster dice
3/4 teaspoon salt 11/2 tablespoons Sauterne
1/4 teaspoon pepper 1 tablespoon finely chopped parsley
Make a sauce of first eight ingredients. Add oysters, lobster dice, wine, and
parsley.
181
Stuffed Lobster à la Béchamel
2 1b. lobster Few grains cayenne
11/2 cups milk Slight grating nutmeg
Bit of bay leaf 1 teaspoon chopped parsley
3 tablespoons butter 1 teaspoon lemon juice
3 tablespoons flour Yolks 2 eggs
1/2 teaspoon salt 1/2 cup buttered crumbs
Remove lobster meat from shell and cut in dice. Scald milk with bay leaf, remove
bay leaf and make a white sauce of butter, flour, and milk; add salt, cayenne,
nutmeg, parsley, yolks of eggs slightly beaten, and lemon juice. Add lobster
dice, refill shells, cover with buttered crumbs, and bake until crumbs are
brown. One-half chicken stock and one-half cream may be used for sauce if a
richer dish is desired.
182
Broiled Live Lobster
Live lobsters may be dressed for broiling at market, or may be done at home.
Clean lobster and place in a buttered wire broiler. Broil eight minutes on flesh
side, turn and broil six minutes on shell side. Serve with melted butter.
Lobsters taste nearly the same when placed in dripping-pan and baked fifteen
minutes in hot oven, and are much easier cooked.
183
To Split a Live Lobster. Cross large claws and hold firmly with left hand.
With sharp-pointed knife, held in right hand, begin at the mouth and make a deep
incision, and, with a sharp cut, draw the knife quickly through body and entire
length of tail. Open lobster, remove intestinal vein, liver, and stomach, and
crack claw shells with a mallet. 184
Baked Live Lobster. Devilled Sauce.
Prepare lobster same as for Broiled Live Lobster and place in a dripping-pan.
Cook liver of lobster with one tablespoon butter three minutes. Season highly
with salt, cayenne, and Worcestershire Sauce. Spread over lobster, and bake in a
hot oven fifteen minutes. Remove to platter and serve at once, allowing over one
and one-half pound lobster to each person.
185
Live Lobster en Brochette
Split a live lobster, remove meat from tail and large claws, cut in pieces, and
arrange on skewers, alternating pieces with small slices of bacon. Fry in deep
fat and drain. Cook liver of lobster with one tablespoon butter three minutes,
season highly with mustard and cayenne, and serve with lobster.
186
Lobster à 1 Américaine
Split a live lobster and put in a large omelet pan, sprinkle with one-fourth
onion finely chopped and a few grains of cayenne and cook five minutes. Add one-
half cup Tomato Sauce II and cook three minutes; then add two tablespoons Sherry
wine, cover, and cook in oven seven minutes. To the liver add one tablespoon
wine, two tablespoons Tomato Sauce and one-half tablespoon melted butter; heat
in pan after lobster has been removed. As soon as sauce is heated, strain, and
pour over lobster.
187
Lobster à la Muisset
Cut two one and one-half pound live lobsters in pieces for serving, remove
intestinal vein and lady, and crack large claws. Cook one tablespoon finely
chopped shallot and three tablespoons chopped carrot in two tablespoons butter
ten minutes, stirring constantly that carrots may not burn. Add two sprigs
thyme, one-half bay leaf, two red peppers from pepper sauce, one teaspoon salt,
one and one-third cups Brown Stock, two-thirds cup stewed and strained tomatoes,
and three tablespoons Sherry wine. Add lobster and cook fifteen minutes. Remove
lobster to serving dish, thicken sauce with four tablespoons, each, butter and
flour cooked together, and add one and one-half tablespoons brandy. Pour sauce
around lobster, and sprinkle all with finely chopped chives.
Chapter XII.
BEEF.
MEAT is the name applied to the flesh of all animals used for food. Beef is the
meat of steer, ox, or cow, and is the most nutritious and largely consumed of
all animal foods. Meat is chiefly composed of the albuminoids (fibrin, albumen,
gelatin), fat, mineral matter, and water. 1
Fibrin is that substance in blood which causes it to coagulate when shed. It
consists of innumerable delicate fibrils which entangle the blood corpuscles,
and form with them a mass called blood clot. Fibrin is insoluble in both cold
and hot water. 2
Albumen is a substance found in the blood and muscle. It is soluble in cold
water, and is coagulated by hot water or heat. It begins to coagulate at 134° F.
and becomes solid at 160° F. Here lies the necessity of cooking meat in hot
water at a low temperature; of broiling meat at a high temperature, to quickly
sear surface. 3
Gelatin in its raw state is termed collagen. It is a transparent, tasteless
substance, obtained by boiling with water, muscle, skin, cartilage, bone,
tendon, ligament, or membrane of animals. By this process, collagen of
connective tissues is dissolved and converted into gelatin. Gelatin is insoluble
in cold water, soluble in hot water, but in boiling water is decomposed, and by
much boiling will not solidify on cooling. When subjected to cold water it
swells, and is called hydrated gelatin. Myosin is the albuminoid of muscle,
collagen of tendons, ossein of bones, and chondrin of cartilage and gristle.
4
Gelatin, although highly nitrogenous, does not act in the system as other
nitrogenous foods, as a large quantity passes out unchanged. 5
Fat is the white or yellowish oily solid substance forming the chief part of
the adipose tissue. Fat is found in thick layers directly under the skin, in
[ Pobierz całość w formacie PDF ]