Bouchees Newburg

This alternative filling for bouchees is based on a classic recipe. If you prefer, other shellfish may be used instead.

12

12 baked bouchee cases

1 tablespoon butter

1 small onion, finely chopped

12 oz. cooked lobster meat, cut in small pieces

2 tablespoons brandy

10 fl. oz. single cream

3 egg yolks

½ teaspoon salt

4 grindings black pepper

In a medium-sized frying-pan melt the butter over moderate heat. Add the onion to the pan and fry it for 6 to 8 minutes or until it is soft but not brown. Stir in the lobster meat and cook for 10 minutes or until the lobster is hot, stirring occasionally.

Pour in the brandy and with a match set it alight. Remove the pan from the heat and allow the flames to die out. In a small bowl, beat the cream and egg yolks together with a fork. Pour the cream-and-egg yolk mixture over the lobster mixture in the pan. Stir in the salt and pepper.

Return the pan to low heat and cook and stir the mixture until it is thick.

Remove the pan from the heat. With a teaspoon fill the hot bouchee cases with the mixture and serve at once.

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