The Swedish, French, American cook book

vTake a small lobster that has been cooked in hot water with some salt about eighteen minutes; leave in the juice until cold. When cold, remove the meat; cut in tiny pieces; take small fluted indi¬ vidual deep forms; glaze with aspic and decorate all around — one strip Spanish pepper, one strip truffle, and so on. If the mould is plain, make a design of a daisy or flower with the truffles; then glaze the forms again with the aspic; line with cream — to one cup cream add three tablespoons dissolved Cox’s gelatine, carefully; add a tablespoon sherry, cayenne pepper, and salt to taste. When mould is lined, take a large tablespoon of the cut-up lobster and put in the centre of the form; then put some of the cream on the top; leave on ice until ready to serve. If served as a cold dish, turn out on slices of tomato with aurorian sauce in the centre and the head shells raised with the support of the tail. If two lobster shells are not at hand, garnish with claws and chopped aspic all around. If with salad, turn out on slices of tomato; put a bunch of lettuce leaves in the centre; garnish with tablespoon of rich mayonnaise dressing all around, and in between each spoon of mayonnaise put one of the lobster claws. Lobster in Tomatoes a la Ericsson Hammond Homard en Tomates, a la Ericsson Hammond Secure small tomatoes, all same size; put in boiling water for a second; remove skins very carefully (do not cut the tomato in any way). When ready, cut a piece of the tomato from the top; carefully remove inside of the tomato — not in any way squeezing it or making it soft — leaving just the outside shell; sprinkle the tomato with fine-chopped parsley. When ready, fill. Take meat from the cooked lobster; cut in very tiny pieces; add to the lobster half mayonnaise and half cold hollandaise; fill each tomato with the mixture that has been well seasoned with cayenne pepper and salt; put a small teaspoon of the dressing on the top and stick a lobster claw in each tomato hanging down the side. Arrange on a border of aspic with aurorian sauce in the centre. Garnish around with lobster claws, if at hand, and parsley. Cold dish for lunch or dinner. It can also be served as a salad, garnished with lettuce leaves. Mousse of Lobster ( Mousse de Homard) a la Godfrey Cook a 2-pound lobster in boiling water with some salt for about eighteen minutes; leave in the juice until cold. When cold, break; remove all the meat (carefully, so as not to break the head shell if it is wanted for garnishing) also the small claws. Put meat through machine two or three times. [This meat from a 2-pound lobster ought to amount to about a cup of ground lobster.] Put to the cup of ground lobster four tablespoons of dissolved Cox’s gelatine; color with the red and orange coloring the shade of a lobster; three spoons sherry, cayenne pepper, and salt to taste. Stir; last add half cup of whipped cream, carefully, taking care that it does not curl. Fill little charlotte moulds — that have been glazed and decorated with truffles, branches or daisies — and glazed again — and lined with whipped cream. To the one cup of whipped cream have three tablespoons of dissolved Cox’s gelatine and a little speck of salt. Fill each mould and put two moulds together, leaving them on ice until ready to serve.