Aspic of Lobster

Ingredients

• some boiled Lobster-tails
• pepper
• salt
• lemon-juice
• a thin layer of aspic jelly
• some hard-boiled eggs
• Lobster spawn
• a layer of montpellier butter 1/2 inch thick
• a layer of Lobster butter 1/2 inch thick
• let it remain for two hours
• Prepare a rice socle
• garnish with chopped jelly
• crofitons of jelly

Method

1. 1

   Cut boiled Lobster-tails in slices, sprinkle with pepper and salt, and squeeze lemon-juice over them.

2. 2

   Put a thin layer of aspic jelly in a cylinder-mould, ornament with hard-boiled eggs and Lobster spawn, and leave till set.

3. 3

   Pour in another layer of aspic jelly, 1/2 inch thick.

4. 4

   Spread montpellier butter and Lobster butter on baking-sheets and chill.

5. 5

   Cut both butters with a round cutter to the size of Lobster slices.

6. 6

   Arrange alternately in a circle with Lobster slices, pour in enough aspic to cover, and leave till set.

7. 7

   Continue layering until the mould is full, cover with a baking-sheet, pack in ice for two hours.

8. 8

   Prepare a rice socle, mask with Lobster butter, turn out the aspic, garnish, and serve.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 353. The excerpt below is the record exactly as published.

Aspic of Lobster. — (1) Cut some boiled Lobster-tails in slices, put them in a basin, sprinkle with pepper and salt, and squeeze lemon-juice over them. Put a thin layer of aspic jelly in a plain cylinder-mould, ornament it with some hard-boiled eggs anil Lobster spawn, and leave till set, then pour in another layer of aspic jelly, Jin. thick. Spread a layer of montpellier butter Jin. thick on a baking- sheet, and on another baking-sheet spread a layer of Lobster butter Jin. thick, and stand them both on ice. Cut the montpellier and Lobster 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 enough aspic to come Jin. above them, and leave till set ; then arrange a circle of Lobster slices and montpellier butter, dressing them 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 Lobster — continued. with a baking-sheet, pack it in ice, and let it remain for two hours. Prepare a rice socle on a dish, mask it -with Lobster butter, turn the aspic out of the mould on to it, garnish with chopped jelly and crofitons of jelly

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