Lobster fricassee [hummerfrikassee]

6 servings

Ingredients

Quantity Ingredient
1 pounds Calve's sweetbreads or brains [opt'l]
3 cups Chicken stock
1 Carrot
2 Celery ribs
1 Parsley root
½ Knob celery
1 small Leek
2 Parsley sprigs
1 can White asparagus tips OR
1 tablespoon Capers [optional]
1 can Button mushrooms
2 larges Lobsters; about 1 1/2 lbs each, cooked and shelled or other seafood
4 tablespoons Butter
4 tablespoons Flour
1 Anchovy; chopped
1 tablespoon Lemon juice
3 tablespoons White wine
3 tablespoons Parsley; minced
1 tablespoon Dill; minced
6 Egg yolks; beaten with-
2 tablespoons ;water
Salt and pepper
6 Patty shells

Directions

Prepare sweetbreads.

Simmer stock with carrot, celery, parsley root, knob celery, leek and parsley sprigs for 15 min. Add sweetbreads and cook 30 min. Remove sweet breads from stock pot and dice. Strain the broth, reserving the vegetables for the soup pot and keeping the broth to continue here.

Drain asparagus and mushrooms and add their liquids to the stock.

Slice mushrooms and cut asparagus spears into 1/3s. Cube lobster meat. Heat lobster meat, sweetbreads, asparagus and mushrooms thoroughly in the hot stock.

Melt butter in a saucepan and when it bubbles blend in flour; let the mixture cook until golden colored. Gradually stir in 2 cups of hot stock and when the sauce is smooth add chopped anchovy, lemon juice, wine, minced parsley and dill. Remove pan from the flame and stir in beaten egg yolks. Season to taste. Remove lobster, sweet breads, asparagus and mushrooms from stock and put them in the hot sauce.

Spoon into patty shells which have been warmed in the oven and serve.

Variations: Substitute brains for sweetbreads. Skip the sweetbreads and increase the amount of lobster. Substitute crab, shrimp, scallops or chunks of a firm white fleshed fish. Skip the asparagus and include 1 tbspn capers.

From: The German Cookbook by Mimi Sheraton, 1965 Posted by: Jim Weller Submitted By JIM WELLER On 11-25-95

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