Devilled Lobster Ices

Ingredients

• Mince and pound 8oz, of cooked lobster
• a dessertspoonful of warm glaze
• a teaspoonful of curry powder
• one and a half tablespoonfuls of Yorkshire relisli
• the hard-boiled yolks of three eggs
• four washed and boned anchovies
• half a pint of strong veal stock
• about a |oz. of best leaf gelatine
• a third of a pint of stiffly whipped cream

Method

1. 1

   Mince and pound the lobster with the warm glaze, curry powder, Yorkshire relish, hard-boiled yolks, and anchovies.

2. 2

   Rub through a sieve, mix with the veal stock in which gelatine has been dissolved, and fold in the whipped cream.

3. 3

   Line small bombe moulds with aspic jelly, fill with the lobster mixture, and place in the ice cave for one or more hours.

4. 4

   Turn out and serve garnished with seasoned watercress.

As published

This recipe was extracted from Salads, sandwiches, and savouries (1901) by S. Beaty-Pownall, page 39. The excerpt below is the record exactly as published.

Devilled Lobster Ices. — Mince and pound 8oz, of cooked lobster with a dessertspoonful of warm glaze, a teaspoonful of curry powder, one and a half table- SAYOURIES. 81 spoonfuls of Yorkshire relisli, or any nice sauce (good tomato ketchup is excellent), the hard-boiled yolks of three eggs, and four washed and boned anchovies ; then rub this all through the sieve, mix with it half a pint of strong veal stock (mutton bone jelly answers also) in which you have dissolved about a |oz. of best leaf gelatine, and lastly mix in lightly and thoroughly a third of a pint of stiffly whipped cream

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