Prepare a [salpicon] of lobster meat in dice combined with its weight of caviare, the whole quantity being in proportion to the number of côtelettes required.
Thicken the [salpicon] with an equal quantity of lobster [mousse] (No. [956]), and at once garnish some moderately oiled cutlet-moulds with the preparation. As soon as the latter has set, turn out the cutlets; coat them with a fish chaud-froid sauce, finished with lobster butter; and deck each with a fine, grooved slice of truffle. Glaze them with cold melted jelly, and keep them in the cool until required to be served.
Arrange them in a circle on a round dish; garnish the centre with chopped white jelly, and serve a Russian salad separately.
[956—MOUSSE DE HOMARD]
Cook the lobster in a few tablespoonfuls of previously-prepared fine [mirepoix], one half-bottle of white wine, and a small glass of burnt brandy. Leave to cool in the cooking-liquor. Now split the lobster in two, with the view of withdrawing its meat. Finely pound the latter while adding thereto, little by little, one-third pint of cold fish velouté per lb. of meat. Rub through a sieve; put the resulting purée in a vegetable-pan lying on ice, and stir for a few minutes. This done, add a little good fish jelly, melted and cold, and one-third pint of barely-whipped cream. Taste; rectify the seasoning, and warm it slightly with cayenne.
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][957—MOUSSE DE HOMARD MOULÉE]
When the [mousse] is intended for moulding, it is well to decorate and “[clothe]” the mould with fish jelly some time in advance. I have already explained that to “[clothe]” a mould with jelly, all that is needed is to pour therein a few tablespoonfuls of melted jelly, and then to rock the utensil on ice. By this means a thin even coating sets on the bottom and sides of the mould, which, when the moulding is turned out, swathes the latter in a transparent film.
This “[clothing]” of jelly may be made more or less thick, according to the requirements, by simply using more or less jelly, and by proportionately lengthening or shortening the time for rocking the mould.
When the mould is [clothed], decorate the sides with large slices of very black truffle dipped in melted jelly, that they may stick.
This done, fill the receptacle with the prepared [mousse] (see the preceding recipe), and leave to set in the cool.