half egg on each slice of tomato, and place them on the lettuce
that has been arranged in the form of a ring on a platter. Mix
part of the oyster crab with some Aurorian sauce and fill the egg
with it; decorate them all around on the filling with oyster crabs
and in the center put a large diamond of truffles and drip some
aspic on the truffles. In the center of the ring put the rest of the
Aurorian sauce with the inside heart of the lettuce; with scissors
clip the lettuce all around, making the leaves perfectly even. Stir
the butter to a cream; add the yolks, pepper and salt; stir until it
becomes very smooth; put it in a paper bag that holds a fancy tube
and make a streamer with it from between the eggs down across
the lettuce to the platter on a bias; at the end of the streamer
put a large round piece of truffle. This is a beautiful salad
and can also be served as a cold egg dish by leaving the lettuce
out and garnish with parsley, which is then called Egg with
Oyster Crab a la Walde.
Lobster Salad a la Octavious
Salade d’Homard a V Octavious
To two large cooked lobsters allow one large head of lettuce,
two cups of mayonnaise dressing, and two green peppers✪ Lobster Salad a la Octavious.
How to Make It. Wash the lettuce well and put it in water
with ice to become crisp; open the lobster; save all the claws and
head shell for decoration also the fat and roe if any; remove the
meat and cut it in heavy strips (Julienne style). Take the lettuce,
separate it, save the best leaves for decoration; the rest of the
lettuce cut the same as the lobster. Chop the green pepper quite
fine; mix lettuce, lobster, and green pepper together; add to it one
cup of thick, well-seasoned mayonnaise dressing. If the mayon¬
naise dressing does not give sufficient seasoning to the salad, add
lemon juice and some more cayenne pepper and salt. Dress the salad
platter with the lettuce and put the salad on top of it — if a round
platter put it up in the form of a pyramid, if an oblong platter make
it oblong according to the platter, high at the top. Make a space
in the center of the salad; put two head shells, one inside of the
other, standing them in the center, and at the top in between the
two heads put the small heart of the lettuce; spread the salad with
the rest of the mayonnaise dressing. Decorate it in checkers
with a fine chopped green pepper. If the lobster has a roe it can1
be used instead of the green pepper; also decorate all around with
the small claws on a bias, with the cut end stuck into the salad and
the claw resting on the lettuce. This is a salad for lunch, supper, |
or receptions.
78 MRS. ERICSSON HAMMOND’S COOK BOOK
Lobster Salad in Shell a la Ericsson Hammond
Salade d’ Homard sur coquifle a 1’ Ericsson Hammond
For Six Persons ✪ Lobster Salad in Shell a la Ericsson Hammond
Page 59 · 2 recipe records on this page
Presented as published in 1924. 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
half egg on each slice of tomato, and place them on the lettuce that has been arranged in the form of a ring on a platter. Mix part of the oyster crab with some Aurorian sauce and fill the egg with it; decorate them all around on the filling with oyster crabs and in the center put a large diamond of truffles and drip some aspic on the truffles. In the center of the ring put the rest of the Aurorian sauce with the inside heart of the lettuce; with scissors clip the lettuce all around, making the leaves perfectly even. Stir the butter to a cream; add the yolks, pepper and salt; stir until it becomes very smooth; put it in a paper bag that holds a fancy tube and make a streamer with it from between the eggs down across the lettuce to the platter on a bias; at the end of the streamer put a large round piece of truffle. This is a beautiful salad and can also be served as a cold egg dish by leaving the lettuce out and garnish with parsley, which is then called Egg with Oyster Crab a la Walde.
Lobster Salad a la Octavious
Salade d'Homard a l'Octavious
To two large cooked lobsters allow one large head of lettuce, two cups of mayonnaise dressing, and two green peppers.
How to Make It. Wash the lettuce well and put it in water with ice to become crisp; open the lobster; save all the claws and head shell for decoration also the fat and roe if any; remove the meat and cut it in heavy strips (Julienne style). Take the lettuce, separate it, save the best leaves for decoration; the rest of the lettuce cut the same as the lobster. Chop the green pepper quite fine; mix lettuce, lobster, and green pepper together; add to it one cup of thick, well-seasoned mayonnaise dressing. If the mayon¬ naise dressing does not give sufficient seasoning to the salad, add lemon juice and some more cayenne pepper and salt. Dress the salad platter with the lettuce and put the salad on top of it — if a round platter put it up in the form of a pyramid, if an oblong platter make it oblong according to the platter, high at the top. Make a space in the center of the salad; put two head shells, one inside of the other, standing them in the center, and at the top in between the two heads put the small heart of the lettuce; spread the salad with the rest of the mayonnaise dressing. Decorate it in checkers with a fine chopped green pepper. If the lobster has a roe it can be used instead of the green pepper; also decorate all around with the small claws on a bias, with the cut end stuck into the salad and the claw resting on the lettuce. This is a salad for lunch, supper, | or receptions.
Lobster Salad in Shell a la Ericsson Hammond
Salade d'Homard sur coquille a l'Ericsson Hammond For Six Persons
Records on this page
Lobster Salad a la OctaviousLobster Salad in Shell a la Ericsson Hammond