A guide to modern cookery

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:— Mousselines de Saumon Alexandra (No. 798). Mousselines de Saumon à la Tosca (No. 799). 952—SOUFFLÉS DE HOMARD For lobster _soufflés_ the same forcemeat is used as for the _mousselines_; but, unlike the latter, it is poached in the half-carapaces of the lobster, the meat of which has served in its preparation. The procedure is as follows:—First cook the two half-carapaces carefully, that they may not lose their shape in the process. After having drained and dried them, fill them with _mousseline_ forcemeat and surround them with strong, buttered paper, which should be tied on with string, and should overreach the edges of the carapaces by one inch. The object of this measure is to prevent the forcemeat from spilling during the poaching. Lay the two garnished carapaces on a tray containing just enough boiling water to moisten its whole surface. Put the tray in a moderate oven or in a steamer, and allow from fifteen to twenty minutes for the _soufflé_ to poach. This done, carefully drain the two carapaces; remove the paper holding in the forcemeat; dish them on a napkin, and surround them with bunches of very green, curled-leaf parsley. Serve separately a sauce in keeping with the preparation; _i.e._, a Normande, a White-wine, a Diplomate, or a Béchamel finished with lobster butter, &c. N.B.—The above constitutes the model-recipe of lobster _soufflé_,