1 teaspoonful of finely -minced shallot, J teaspoonful of
minced tarragon-leaves, the yolks of two eggs that
have been nibbed through a fine sieve, 1 teaspoonful
each of sugar and mustard, salt and pepper to taste, 1
teacupful of oil, and a sufficient quantity of white-wine
vinegar to thin without making it too sour. Break the
firm pieces of the Lobster-flesh into small pieces, and mix
them up with the above ingredients. Turn the mixture on
to a dish, arrange some slices of hard-boiled eggs on the
top, and strew chopped capers over. Toast some slices of
bread, cut them into three-corner shaped pieces, butter
them, and spread over with caviare. Arrange the pieces of
toast round the dish, and serve.
Lobster Salad -with Potatoes. — Cut the meat from a
boiled Lobster into small dice, measure it, and mix with
it an equal quantity of cold boiled potatoes and two hard-
boiled eggs, also cut in dice. Put all in a salad-bowl,
pour a salad-cream over, stir about a bit to mix tho-
roughly, then serve.
Lobster Sauce. — (1) Take the meat from a large Lobster
and cut it into jin. dice. Put the inner shells and scraggy
parts into a saucepan with 1J pints of cold water and
boil for fifteen minutes. Strain, and use the water in
making 1 pint of drawn-butter sauce. Add the Lobster,
the dried and powdered coral, a little cayenne pepper, and
2 table-spoonfuls of lemon-juice.
(2) Select a moderate sized cooked hen Lobster, pick
all the meat out of it, and cut it into small pieces ; mix
the coral with it, and put them in a saucepan -with J
pint of thick cream and a lump of fresh butter, and stir
over the fire till hot. It is then ready for serving.
(3) Take the meat out of a large hen Lobster, cut it
into moderate-size 1 pieces, put them into a saucepan with J
pint of rich gravy, and let them simmer for fifteen minutes.
Pound the black unboiled spawn, mix it with the sauce,
and stir over the fire till thick. Then pour in h pint of
butter sauce, and serve.
(4) Pick the meat carefully out of a cooke 1 Lobster and
cut it into collops the size of a halfpenny. Put h pint of
butter sauce in a saucepan, and when it is boiling put in
the Lobster ; stand the saucepan by the side of the fire
and let the contents simmer slowly for ten minutes. When
ready to serve, put in the sauce a small piece of Lobster
butter, and stir till dissolved.
(5) Procure a nice-sized hen Lobster, put some of the
spawn in a mortar, and pound very fine ; then mix with
it a small piece of butter, and pass it through a fine hair
sieve into a basin ; keep it covered with a cloth till
wanted. Carefully break the Lobster, remove all the
flesh, and cut it into middling-sized dice; warm the butter
and red spawn, and mix with it 2 table-spoonfuls of essence
Lobster — continued.
of anchovies, 2 tabla-spoonfuls of double cream, and a
little salt and cayenne pepper. When well mixed, put in
the meat and heat it thoroughly, but do not let it boil ;
it is then ready to serve. The sauce should be very red.
(6) Take out the meat from one small Lobster, and cut
it into dice. Pound the coral with 1 table-spoonful of
butter. Rub 2 table-spoonfuls of flour together with 3 table-
spoonfuls of butter to a smooth paste in a small stewpan,
then add 1 pint of boiling water, the pounded coral, a
little cayenne, and 2 table-spoonfuls of lemon-juice. Simmer
for five minutes, then put in the Lobster. Boil up once,
and serve. ✪ Lobster Salad with Caviare Sippets
Page 380 · 2 recipe records 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
1 teaspoonful of finely minced shallot, J teaspoonful of minced tarragon-leaves, the yolks of two eggs that have been rubbed through a fine sieve, 1 teaspoonful each of sugar and mustard, salt and pepper to taste, 1 teacupful of oil, and a sufficient quantity of white-wine vinegar to thin without making it too sour. Break the firm pieces of the Lobster-flesh into small pieces, and mix them up with the above ingredients. Turn the mixture on to a dish, arrange some slices of hard-boiled eggs on the top, and strew chopped capers over. Toast some slices of bread, cut them into three-corner shaped pieces, butter them, and spread over with caviare. Arrange the pieces of toast round the dish, and serve.
Lobster Salad -with Potatoes. — Cut the meat from a boiled Lobster into small dice, measure it, and mix with it an equal quantity of cold boiled potatoes and two hardboiled eggs, also cut in dice. Put all in a salad-bowl, pour a salad-cream over, stir about a bit to mix thoroughly, then serve.
Lobster Sauce. — (1) Take the meat from a large Lobster and cut it into jin. dice. Put the inner shells and scraggy parts into a saucepan with 1J pints of cold water and boil for fifteen minutes. Strain, and use the water in making 1 pint of drawn-butter sauce. Add the Lobster, the dried and powdered coral, a little cayenne pepper, and
2 table-spoonfuls of lemon-juice.
(2) Select a moderate sized cooked hen Lobster, pick Pick the meat out of it, and cut it into small pieces; mix the coral with it, and put them in a saucepan with J pint of thick creamand a lump of fresh butter, and stir over the fire till hot. It is then ready for serving.
(3) Take the meat out of a large hen Lobster, cut it into moderate-size 1 pieces, put them into a saucepan with J pint of rich gravy, and let them simmer for fifteen minutes. Pound the black unboiled spawn, mix it with the sauce, and stir over the fire till thick. Then pour in h pint of butter sauce, and serve.
(4) Pick the meat carefully out of a cooked Lobster and cut it into collops the size of a halfpenny. Put h pint of butter sauce in a saucepan, and when it is boiling put in the Lobster ; stand the saucepan by the side of the fire and let the contents simmer slowly for ten minutes. When ready to serve, put in the sauce a small piece of Lobster butter, and stir till dissolved.
(5) Procure a nice-sized hen Lobster, put some of the spawn in a mortar, and pound very fine ; then mix with it a small piece of butter, and pass it through a fine hair sieve into a basin ; keep it covered with a cloth till wanted. Carefully break the Lobster, remove all the flesh, and cut it into middling-sized dice; warm the butter and red spawn, and mix with it 2 table-spoonfuls of essence
Lobster — continued.
of anchovies, 2 table-spoonfuls of double cream, and a little salt and cayenne pepper. When well mixed, put in the meat and heat it thoroughly, but do not let it boil ; it is then ready to serve. The sauce should be very red.
(6) Take out the meat from one small Lobster, and cut it into dice. Pound the coral with 1 table-spoonful of butter. Rub 2 table-spoonfuls of flour together with 3 tablespoonfuls of butter to a smooth paste in a small stewpan, then add 1 pint of boiling water, the pounded coral, a little cayenne, and 2 table-spoonfuls of lemon-juice. Simmer for five minutes, then put in the Lobster. Boil up once, and serve.
Records on this page
Lobster Salad with Caviare SippetsLobster Salad with Potatoes