Cut the montpellier and Lobster butters, when quite firm,
with a round tin cutter to the size of the Lobster slices.
Arrange alternately in a circle the Lobster slices and
montpellier butter in the cylinder-mould, pour in enough
aspic to come Jin. above them, and leave till set ; then
arrange a circle of Lobster slices and montpellier butter,
dressing them reverse to the first circle, pour in more
aspic jelly, and when set continue the alternate circles of
butter and Lobster slices. When the mould is full, cover
Lobster — continued.
with a baking-sheet, pack it in ice, and let it remain for
two hours. Prepare a rice socle on a dish, mask it -with
Lobster butter, turn the aspic out of the mould on to it,
garnish with chopped jelly and crofitons of jelly✪ Aspic of Lobster (see Fig.
1082), and serve.
(2) Pick the meat carefully out of the tail and claws of
a boiled Lobster ; cut the meat of the tail into collops,
and put them in a basin with the meat of the claws not
cut, pour a little vinegar and oil over, anil sprinkle a
little salt in. Pack a plain cylinder-mould in ice, and
decorate the bottom with poached whites of eggs and
sliced gherkins (the mould should be previously coated
with a thin layer of aspic jelly). Pour a thick layer of
jelly over the eggs and gherkins, and leave it till set,
then arrange in a circle on it the finest slices of Lobster,
cover with more jelly, and let that set. Mix with some
thick mayonnaise a few gherkins and anchovies cut in
squares, and whole capers. Pour it in the mould with
more jelly, and leave it till set; finish filling the mould
with jelly and slices of Lobster. Leave it in the ice for
an hour. Dip the mould in tepid water, wipe it, and
turn the contents out on a cold dish. Arrange the claws
of the Lobsters round, garnish the bottom of the dish
with small halves of decorated hard-boiled eggs, and serve
with a boatful of mayonnaise sauce.
(3) Pick the flesh as large as possible out of a Lobster,
and cut it into about twenty equal-sized slices. Mix 1
wineglassful of tarragon vinegar with 1 pint of white
sauce, and boil till reduced to two-thirds. Dip the slices
of Lobster in the sauce, and leave them till co >1 ; pour
a layer of clear aspic jelly in the bottom of a flat
cylinder-mould, and arrange in various shapes on it some
whites of hard-boiled eggs, cut to resemble leaves, stars,
diamonds, crescents, &c. ; cover them with a little more
jelly, pouring it in very carefully, so as not to disarrange
them, and leave till set. Lay the slices of Lobster, slant-
ingly, in a circle on the jelly, then fill the mould to the
top with jelly, and place it over ice. Prepare a small
quantity of finely-chopped salad. Put a teacupful of melted
aspic jelly in a basin over ice, and whisk it to a white froth ;
then mix with it, by degrees and alternately, some salad-
oil and tarragon vinegar, allowing the oil to predominate.
Continue whisking the sauce till it has the appearance of
a smooth white cream, then season with salt, pepper, and
a small quantity of sugar. Dip the mould in warm water
to loosen the jelly at the sides, wipe it, and turn the con-
tents out on to a dish ; fill the hollow in the centre with
the salad, pour the sauce over the salad without allowing it
to run over the jelly, and serve.
Page 354 · 1 recipe record on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Cut the montpellier and Lobster butters, when quite firm, with a round tin cutter to the size of the Lobster slices. Arrange alternately in a circle the Lobster slices and
montpellier butter in the cylinder-mould, pour in enough aspic to come Jin. above them, and leave till set ; then arrange a circle of Lobster slices and montpellier butter, dressing them reverse to the first circle, pour in more aspic jelly, and when set continue the alternate circles of butter and Lobster slices. When the mould is full, cover
Lobster — continued.
with a baking-sheet, pack it in ice, and let it remain for two hours. Prepare a rice socle on a dish, mask it -with Lobster butter, turn the aspic out of the mould on to it, garnish with chopped jelly and crofitons of jelly (see Fig. 1082), and serve.
(2) Pick the meat carefully out of the tail and claws of a boiled Lobster ; cut the meat of the tail into collops, and put them in a basin with the meat of the claws not cut, pour a little vinegar and oil over, anil sprinkle a little salt in. Pack a plain cylinder-mould in ice, and decorate the bottom with poached whites of eggs and sliced gherkins (the mould should be previously coated with a thin layer of aspic jelly). Pour a thick layer of jelly over the eggs and gherkins, and leave it till set, then arrange in a circle on it the finest slices of Lobster, cover with more jelly, and let that set. Mix with some thick mayonnaise a few gherkins and anchovies cut in squares, and whole capers. Pour it in the mould with more jelly, and leave it till set; finish filling the mould with jelly and slices of Lobster. Leave it in the ice for an hour. Dip the mould in tepid water, wipe it, and turn the contents out on a cold dish. Arrange the claws of the Lobsters round, garnish the bottom of the dish with small halves of decorated hard-boiled eggs, and serve with a boatful of mayonnaise sauce.
(3) Pick the flesh as large as possible out of a Lobster, and cut it into about twenty equal-sized slices. Mix 1 wineglassful of tarragon vinegar with 1 pint of white sauce, and boil till reduced to two-thirds. Dip the slices of Lobster in the sauce, and leave them till cool; pour a layer of clear aspic jelly in the bottom of a flat cylinder-mould, and arrange in various shapes on it some whites of hard-boiled eggs, cut to resemble leaves, stars, diamonds, crescents, &c. ; cover them with a little more jelly, pouring it in very carefully, so as not to disarrange them, and leave till set. Lay the slices of Lobster, slantingly, in a circle on the jelly, then fill the mould to the top with jelly, and place it over ice. Prepare a small quantity of finely-chopped salad. Put a teacupful of melted aspic jelly in a basin over ice, and whisk it to a white froth ; then mix with it, by degrees and alternately, some saladoil and tarragon vinegar, allowing the oil to predominate. Continue whisking the sauce till it has the appearance of a smooth white cream, then season with salt, pepper, and a small quantity of sugar. Dip the mould in warm water to loosen the jelly at the sides, wipe it, and turn the contents out on to a dish ; fill the hollow in the centre with the salad, pour the sauce over the salad without allowing it to run over the jelly, and serve.
Records on this page
Aspic of Lobster