When it is quite cold, with the help of scissors, carefully cut a strip of the shell from the back of the head to the tail. The aperture left by the removed strip of shell ought to be sufficiently wide to allow of the meat of the tail being removed without breaking it. Having emptied the tail, refill it with salad leaves, and return the strip of shell (upside down) to its place. Cut the meat of the tail into even collops, and lay on each a roundel of truffle stamped out with the fancy-cutter, and dipped in half-melted jelly. Then coat these slices, which should be on a dish, again and again, with cold melted jelly until they are well covered with it. Now break the claws and remove their meat, as also that remaining in the carapace, and cut both meats into dice. Take the creamy parts, and rub them through a sieve. Prepare a small vegetable salad; add thereto the meat dice, and cohere the two with a mayonnaise sauce combined with melted jelly and the creamy parts rubbed through a sieve. When the salad begins to set, owing to the jelly contained in the mayonnaise, garnish twelve small artichoke-bottoms with it, arranging the salad in them in pyramid form. Set a bit of truffle on each pyramid, and sprinkle the salad with melted fish jelly in order to make it glossy. Dishing.—Dish the lobster on a cushion of buttered bread on which a julienne of lettuce✪ Homard à la Parisienne has been stuck, or on one of carved rice. The cushion should have the shape of a wedge in order that the lobster may lie at an angle of about 45°, with its head raised, when laid upon it. Arrange the slices (slightly overlapping one another) along the back of the lobster, be. 326 GUIDE TO MODERN COOKERY ginning at its head with the smallest of them, and progressing down towards the tail, gradually increasing their size. Surround the lobster alternately with artichoke-bottoms gar- nished with salad, and quartered hard-boiled eggs, or halved hard-boiled eggs (set upright with their yolks facing outwards). Border the dish with very clear jelly in large cubes or triangles, etc. 961—HOMARD A LA RUSSE Proceed exactly as above with regard to the cooking of the lobster, the extraction of the meat, and the cutting of it into slices. Coat the slices with mayonnaise sauce combined with melted jelly; or, better still, with a white fish chaud-froid sauce combined with the lobster’s creamy parts rubbed through a sieve. Decorate each slice with a bit of coral and two little chervil leaves; coat them again and again with cold melted aspic, and put them aside in the cool. ‘‘ Clothe ’’ ten dariole-moulds, and decorate the bottom of each with a slice of truffle. Also prepare ten hard-boiled eggs✪ Homard à la Russe. Prepare a Salade Russe (without meat); add to this the remains of the lobster meat cut into dice, and thicken with mayonnaise and melted aspic, mixed. With this thickened salad fill the dariole-moulds, and leave to set in the cool. Dishing.—Set the lobster on a cushion, after the manner of the preceding recipe. Trim the slices, and lay them, as before, on the lobster’s back, taking care to graduate their sizes. Sur- round the lobster with the small moulded salads, and alternate these with the hard-boiled eggs. The latter should be cut in two at a point one-third of their height above their base; their yolks should be removed, the space filled with caviare moulded to the form of a pyramid, and, this done, the eggs should be set upright. Border the dish with roundels of very clear fish jelly, stamped out by a fancy-cutter, and lay a bit of truffle upon each. N.B.—(1) The moulds of salad must, of course, be dipped in hot water before being turned out. (2) The lobster may also be served ‘‘a la Néva,’’ ‘‘a la Moscovite,’’ ‘‘ a la Sibérienne,’’ &c., but these preparations are only minor forms of ‘‘ Homard a la Russe’’ under different names.

AI-modernized reading of the original text

When it is quite cold, with the help of scissors, carefully cut a strip of the shell from the back of the head to the tail. The aperture left by the removed strip of shell ought to be sufficiently wide to allow of the meat of the tail being removed without breaking it. Having emptied the tail, refill it with salad leaves, and return the strip of shell (upside down) to its place. Cut the meat of the tail into even collops, and lay on each a roundel of truffle stamped out with the fancy-cutter, and dipped in half-melted jelly. Then coat these slices, which should be on a dish, again and again, with cold melted jelly until they are well covered with it. Now break the claws and remove their meat, as also that remaining in the carapace, and cut both meats into dice. Take the creamy parts, and rub them through a sieve. Prepare a small vegetable salad; add thereto the meat dice, and cohere the two with a mayonnaise sauce combined with melted jelly and the creamy parts rubbed through a sieve. When the salad begins to set, owing to the jelly contained in the mayonnaise, garnish twelve small artichoke-bottoms with it, arranging the salad in them in pyramid form. Set a bit of truffle on each pyramid, and sprinkle the salad with melted fish jelly in order to make it glossy. Dishing.—Dish the lobster on a cushion of buttered bread on which a julienne of lettuce has been stuck, or on one of carved rice. The cushion should have the shape of a wedge in order that the lobster may lie at an angle of about 45°, with its head raised, when laid upon it. Arrange the slices (slightly overlapping one another) along the back of the lobster, beginning at its head with the smallest of them, and progressing down towards the tail, gradually increasing their size. Surround the lobster alternately with artichoke-bottoms garnished with salad, and quartered hard-boiled eggs, or halved hard-boiled eggs (set upright with their yolks facing outwards). Border the dish with very clear jelly in large cubes or triangles, etc. 961—HOMARD A LA RUSSE Proceed exactly as above with regard to the cooking of the lobster, the extraction of the meat, and the cutting of it into slices. Coat the slices with mayonnaise sauce combined with melted jelly; or, better still, with a white fish chaud-froid sauce combined with the lobster’s creamy parts rubbed through a sieve. Decorate each slice with a bit of coral and two little chervil leaves; coat them again and again with cold melted aspic, and put them aside in the cool. ‘‘ Clothe ’’ ten dariole-moulds, and decorate the bottom of each with a slice of truffle. Also prepare ten hard-boiled eggs. Prepare a Salade Russe (without meat); add to this the remains of the lobster meat cut into dice, and thicken with mayonnaise and melted aspic, mixed. With this thickened salad fill the dariole-moulds, and leave to set in the cool. Dishing.—Set the lobster on a cushion, after the manner of the preceding recipe. Trim the slices, and lay them, as before, on the lobster’s back, taking care to graduate their sizes. Surround the lobster with the small moulded salads, and alternate these with the hard-boiled eggs. The latter should be cut in two at a point one-third of their height above their base; their yolks should be removed, the space filled with caviare moulded to the form of a pyramid, and, this done, the eggs should be set upright. Border the dish with roundels of very clear fish jelly, stamped out by a fancy-cutter, and lay a bit of truffle upon each. N.B.—(1) The moulds of salad must, of course, be dipped in hot water before being turned out. (2) The lobster may also be served ‘‘a la Néva,’’ ‘‘a la Moscovite,’’ ‘‘ a la Sibérienne,’’ &c., but these preparations are only minor forms of ‘‘ Homard a la Russe’’ under different names.

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Homard à la ParisienneHomard à la RusseMayonnaise de Homard

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