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176:, or possibly it was created in 1894 at Chez Marie. Another source says it was created at Maison Maire, whose owner Mlle. Paillard sold the restaurant to Mourier. Maison Maire was a Parisian restaurant near the
180:. According to that account, Paillard created the name of the recipe due to the play's notoriety. The play was highly controversial and was closed by the authorities, re-opening in March 1896.
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as a version with the addition of
English mustard, while an early American recipe for lobster Thermidor left out the tomatoes, cayenne, and mustard and added cream sauce thickened with
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cooked in a rich wine sauce, stuffed back into a lobster shell, and browned. The sauce is often a mixture of
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and a sprinkling of grated cheese. It can be served with
Newberg sauce but is differentiated from
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168:. The recipe of lobster Thermidor was possibly created at Café de Paris by
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439:(13th ed.). Milwaukee: The Settlement Cook Book Co. pp. 153–154
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Fish, Oysters, and Sea Foods of the World Famous Chefs
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The lobster
Thermidor at Maison Maire was served like
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The "Queen" Cookery Books. Series XII. Fish. Part I.
414:. Los Angeles: International Publishing. p. 40
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436:The way to a man's heart: The Settlement Cook Book
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148:theatre. The play took its name from a
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341:"Linda's Culinary Dictionary Index"
327:The 50 Greatest Dishes of the World
258:A Curious History of Food and Drink
14:
122:. The sauce originally contained
118:-browned cheese crust, typically
33:Lobster Thermidor (left of plate)
433:Kander, Mrs. Simon (June 1924).
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178:Théâtre de la Porte Saint-Martin
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379:Beaty-Pownall, S., ed. (1903).
357:Toques blanches et habits noirs
160:in 1794 occurred, overthrowing
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299:Where and How to Dine in Paris
126:(typically powdered mustard).
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205:by the addition of tomatoes.
81:Media: Lobster Thermidor
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154:French Republican Calendar
134:In January 1891, the play
408:Hoff, A. C., ed. (1914).
360:. Dorbon-ainé. p. 70
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296:Strong, Rowland (1900).
172:, a former assistant to
236:List of stuffed dishes
231:List of seafood dishes
507:French seafood dishes
255:Crofton, Ian (2013).
190:Homard à l'Américaine
158:Thermidorian Reaction
474:Food. Archived from
343:. 20 September 2021.
464:"Lobster Thermidor"
156:, during which the
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502:1894 introductions
389:. pp. 138–140
354:Bodet, R. (1939).
114:), served with an
174:Auguste Escoffier
146:Comédie-Française
92:Lobster Thermidor
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170:Leopold Mourier
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164:and ending the
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39:Place of origin
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478:on 23 May 2013
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456:External links
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480:. Retrieved
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261:. New York:
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193:referred to
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150:summer month
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100:lobster meat
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53:lobster meat
223:Food portal
162:Robespierre
16:French dish
496:Categories
482:15 January
387:Horace Cox
302:. London:
242:References
462:The Ivy.
137:Thermidor
110:(such as
104:egg yolks
57:egg yolks
385:London:
209:See also
98:dish of
488:Recipe.
263:Quercus
152:in the
130:History
124:mustard
120:Gruyère
65:mustard
269:
112:Cognac
108:brandy
96:French
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61:brandy
43:France
94:is a
484:2014
445:2021
420:2021
395:2021
366:2021
312:2021
280:2021
267:ISBN
116:oven
106:and
472:BBC
140:by
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288:^
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Text is available under the Creative Commons Attribution-ShareAlike License. Additional terms may apply.
