Lobster Thermidor
Lobster Thermidor is a
History
In January 1891, the play
The lobster Thermidor at Maison Maire was served like homard Américain, which was made with tomatoes, cayenne, and brandy, but with the addition of English mustard.
See also
References
- ISBN 9781623658267. Retrieved February 16, 2021.
- ^ a b Strong, Rowland (1900). Where and How to Dine in Paris. London: Grant Richards. p. 75. Retrieved February 16, 2021.
- ^ James Steen. The 50 Greatest Dishes of the World.
- ^ "Linda's Culinary Dictionary Index". 20 September 2021.
- ^ Bodet, R. (1939). Toques blanches et habits noirs. Dorbon-ainé. p. 70. Retrieved February 16, 2021.
- ^ Beaty-Pownall, S., ed. (1903). The "Queen" Cookery Books. Series XII. Fish. Part I. London: Horace Cox. pp. 138–140. Retrieved February 16, 2021.
- ^ Hoff, A. C., ed. (1914). Fish, Oysters, and Sea Foods of the World Famous Chefs. Los Angeles: International Publishing. p. 40. Retrieved February 16, 2021.
- ^ Kander, Mrs. Simon (June 1924). The way to a man's heart: The Settlement Cook Book (13th ed.). Milwaukee: The Settlement Cook Book Co. pp. 153–154. Retrieved February 16, 2021.
External links
- The Ivy. "Lobster Thermidor". Taste of My Life. BBC Food. Archived from the original on 23 May 2013. Retrieved 15 January 2014. Recipe.