Mousseline de Brochet Homardine from The Robert Carrier Cookbook by Robert Carrier
Cut lobster tail (shell and all) into slices; cut remaining body in half lengthwise and remove the coral. Carefully remove the intestinal tube. Sauté lobster pieces in olive oil over a high heat...
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Cooking tools:
- Chef's knife
- Cutting board
- Paring knife
- Skillet
- Stove
- Pepper mill
- Tongs
- Plate
Ingredients
- ¾ pint double cream
- butter
- 4 tablespoons chicken stock
- 1 pound spinach
- 1 tablespoon flour
- salt
- freshly ground black pepper
- 4 large mushrooms
- freshly grated breadcrumbs
- ¼ pint madeira
- crescents of flaky pastry (optional)
- 1 small lobster (about ¾ pound)
- olive oil
- 2 shallots, finely chopped
- ½ pint dry white wine
- ¾ pound fresh pike (after skin and bones have been removed)
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