The encyclopaedia of practical cookery

(10) Cut some lettuces into fine shreds, then mix into it with a fork the flesh of one or two Lobsters cut into pieces of a convenient size. Some of the best pieces should, however, be reserved to garnish the salad with when finished. When the lettuce and Lobster are well mixed, pour over it a dressing composed of one part tarragon vinegar and three parts olive oil, the soft parts of the Lobster, a little mustard and pepper, and salt to taste. Garnish the salad with the pieces of Lobster reserved for the purpose, the coral, slices of hard-boiled eggs, and sprigs of chervil or tarragon (11) Put the tails of three boiled Lobsters cut into collops into a basin, sprinkle with salt and pepper, and pour some vinegar over them. Fill a border mould with melted aspic jelly, drop in some ornamental patterns cut out of montpellier and Lobster butter, and leave the jelly to set. Then turn it out of the mould on to a dish, put a ring of Lobster butter inside the border, arrange a circle of the Lobster collops on the butter, put a smaller ring of Lobster butter on the collops, and then a reversed circle of collops on that, continuing with alternate and decreasing rows of collops and butter ; mix the worst-shaped pieces with a little mayonnaise sauce, and fill the centre with it ; the salad should finish in a point. Half melt a little aspic jelly, and mix with it some vinegar and chopped ravigote ; pour it over the salad, place a small round pat of Lobster butter on the top, stick the heart of a cabbage lettuce in it, put a circle of capers round, and serve. Lobster Salad with Aspic Jelly. — Cut the tails off three middling-sized boiled Lobsters, pick the meat carefully out, and cut it into slices ; put it into a basin, sprinkle with salt, and pour a little oil and vinegar over. Take the meat out of the claws without breaking it, and put it with the tails. Put a plain border mould on ice, mask the bottom with a layer of aspic jelly, and ornament all round the inside with some halves of hard-boiled eggs alternately with little groups of vegetables of different shades ; fill the mould gradually with aspic. Leave the mould on ice for an hour, then turn the border out on a round dish, fill the centre with a salad of chopped lettuce For details respecting Culinary Processes, Utensils, Sauces, tfcc., referred to, see under their special heads. Lobster — continued. watercress, mustard and cress, and beetroot, dressed with mayonnaise. The salad should be dished in a pyramid Fig. 1096. Lobster Salad with Aspic Jelly. shape. Lean the slices of Lobster against the salad, in circles overlapping each other ; put the meat of the claws on the top, and mask with half-set aspic jelly (see Fig. 1096). Fill a sauceboat with mayonnaise sauce with eggs, and serve it with the salad. Lobster Salad -with Caviare Sippets. — Pick all the soft parts out of a Lobster, put it into a basin, mixing with it