Moisten with two-thirds pint of white wine, one pint of [321] ]fish [fumet]
, and three tablespoonfuls of burnt brandy. Cover and cook for fifteen minutes.
Now detach the sections of the tail and the claws; withdraw the meat from them, and keep them hot in a small covered saucepan with a little butter. Pound the carapace and remains of the lobster in a mortar; fry them in four tablespoonfuls of very hot oil, and add thereto an ordinary [mirepoix], cut very fine. Moisten with the cooking-liquor of the lobster, and set to cook for one-quarter hour. Strain through muslin; leave to stand for five minutes, that the oil may rise to the surface, and then completely remove it. Reduce this liquid to one-quarter pint; thicken it with the reserved creamy parts of the lobster, rubbed through tammy, and two tablespoonfuls of fish velouté, and finish this sauce with two and one-half oz. of curry butter.
Arrange a border of pilaff rice (No. [2255]) on the dish intended for the lobster; set the pieces of lobster, kept hot, in the centre, and coat these with a few tablespoonfuls of curry sauce.
Serve the remainder of the sauce separately.
[951—MOUSSELINES DE HOMARD]
In the matter of crustaceans, the term [mousse] stands, as a rule, for a cold preparation, whereas the term [mousseline] is only applied to warm dishes. The special [mousselines] or quenelles of lobster are made with a [mousseline] forcemeat, the recipe for which I gave under No. [195]. This forcemeat is prepared with the raw meat of the lobster.
As with the other crustaceans, their meat produces forcemeat which is somewhat too flimsy to be spoon-moulded, and it is preferable to poach it in special well-buttered quenelle- or [dariole-moulds].
[Mousselines] are poached under cover in a moderate oven.
All the garnishes and sauces given in respect of salmon [mousselines] may be applied here. The reader will therefore refer to:—