Aspic of Lobster

Name: Aspic of Lobster
Ingredients: Cut some broiled lobster tails in slices; dust with salt; and pepper; squeeze in a little lemon juice; Put a thin layer of aspic jelly in a plain cylinder mould; garnish it with some hard-boiled eggs; garnish it with...lobster spawn; spread a layer of montpellier butter; spread another layer of lobster butter; Prepare a rice socle on a dish

From The Cook Book, by "Oscar" of the Waldorf, 1896

Ensure the aspic covers the last layer of lobster without overflowing.

Presented as published in 1896. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

95Calories

10 gProtein

1 gCarbs

5 gFat

Full nutrition (33 nutrients)

Calories95 kcal

Protein10 g

Carbohydrates0.8 g

Fiber0 g

Sugars0.6 g

Total Fat5.4 g

Saturated Fat1.6 g

Monounsaturated Fat2 g

Polyunsaturated Fat0.7 g

Cholesterol187 mg

Sodium215 mg

Potassium127 mg

Calcium46 mg

Iron0.6 mg

Magnesium17 mg

Phosphorus139 mg

Zinc1 mg

Copper0.1 mg

Manganese0 mg

Vitamin D1.1 mcg

Vitamin C0 mg

Vitamin A75 mcg

Vitamin E0.5 mg

Vitamin K0.2 mcg

Vitamin B60.1 mg

Vitamin B120.9 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.3 mg

Niacin (B3)0 mg

Folate22 mcg

Choline147 mg

Caffeine0 mg

Water62 g

As published

This recipe was extracted from The Cook Book, by "Oscar" of the Waldorf (1896) by Oscar Tschirky, page 63. The excerpt below is the record exactly as published.

Aspic of Lobster. Cut some broiled lobster tails in slices, put them in a basin, dust with salt and pepper and squeeze in a little lemon juice. Put a thin layer of aspic jelly in a plain cylinder mould, garnish it with some hard-boiled eggs and lobster spawn and allow to set, then pour in another layer of aspic jelly one-fourth inch thick, spread a layer of montpcllier butter one-fourth inch thick on a baking-sheet and on another baking- sheet spread another layer of lobster butter one-fourth inch thick and stand them both on ice. Cut both 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 sufficient aspic to reach one-fourth of an inch above them and leave till set; then arrange a circle of lobster slices and lobster but- ter, dressing them the 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 it with a baking-sheet, pack it in ice and allow it to stand for two houis or more. Prepare a rice socle on a dish

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Cook this with the app: pantry check, scaling, and the assistant.