Cdtelettes de Somard d l’ Aspic

Ingredients

• 1 small hen lobster
• 1 ripe tomato
• 2 oz. picked shrimps
• 1 oz. butter
• about 1 pint aspic jelly
• seasoning

Method

1. 1

   Line ten cutlet moulds with aspic jelly.

2. 2

   Split the lobster, remove the meat, and cut into slices about one-eighth of an inch thick.

3. 3

   Cut the tomato in slices, remove skin and pips.

4. 4

   Set a slice of lobster and tomato in each mould.

5. 5

   Wash and bone the anchovy, pound in a mortar with the butter and shrimps, moisten with sufficient aspic to make the mixture set, and rub through a fine sieve.

6. 6

   Season to taste.

7. 7

   Fill up the moulds with this; finish with a thin layer of aspic.

8. 8

   When set, turn out.

9. 9

   Dish up neatly on a round dish, fill the centre with the remainder of lobster meat and tomato cut into dice.

10. 10

    Garnish with chopped aspic and parsley.

11. 11

    Keep in a cool place till required for table.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 197. The excerpt below is the record exactly as published.

Cdtelettes de Somard d l’ Aspic. — 1 small hen lobster, 1 ripe tomato, 2 anchovies, 2 oz. picked shrimps, 1 oz. butter, about 1 pint aspic jelly (No. 293), seasoning

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