Chapter XIV · Fish · No. 953
Built upon: No. 122Andalouse SauceNo. 132Vincent Sauce
953—Cold Lobster with Various Sauces
Cook the lobster in court-bouillon, and let it cool in the latter. Drain it, sever the claws, and break them open in order to withdraw their meat. Split the lobster into two lengthwise, remove the intestines and the queen, and dish it on a napkin. Lay the claws on either side of it, and surround it either with curled-leaf parsley or with a few hearts of lettuce.
Send to the table separately one of the derivative sauces of the Mayonnaise (Nos. No. 122, Andalouse Sauce to No. 132, Vincent Sauce).
Escoffier, A. (1907). A Guide to Modern Cookery, No. 953, p. 322. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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