Grape Fruit with Lobster a la Mayonnaise

Ingredients

• Cut the grape fruit in halves
• put a piece of the lobster meat
• put mayonnaise dressing
• Decorate with colored mayonnaise
• garnish with parsley

Method

1. 1

   Cut the grape fruit in halves; cut the center out; remove all the seeds carefully.

2. 2

   Remove the meat from the grape fruit by slipping the knife around and cutting the skin between quarters.

3. 3

   Remove every other piece of the meat, and in place of it put a piece of the lobster meat and in place of the seeds put mayonnaise dressing.

4. 4

   Decorate with colored mayonnaise; garnish with the small lobster claws around.

5. 5

   Serve on a napkin with parsley in the center.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 21. The excerpt below is the record exactly as published.

Grape Fruit with Lobster a la Mayonnaise Pomelo au Homard , a la Mayonnaise Cut the grape fruit in halves; cut the centre out; remove all the seeds carefully. Remove the meat from the.grape fruit by slipping the knife around and cutting the skin between quarters. Remove every other piece of the meat, and in place of it put a piece of the lobster meat and in place of the seeds put mayonnaise dressing. Decorate with colored mayonnaise; garnish with the small lobster claws around. Serve on a napkin with parsley in the centre. Appetizer for luncheon or dinner. If sufficient lobster at hand shred it, add the mayonnaise dressing, put in the centre instead of the plain mayonnaise. Biscuit of Lobster with Oyster Crab, for Eight Persons Biscuit au Homard et au Crabe d’Huitre A half pint of oyster crab, small lobster, a half pound mushrooms, four shallots, one tablespoon butter, one tablespoon mayonnaise dressing, lemon juice, pepper, salt, pinch mustard for seasoning to taste. How to Make It. Peel and cook mushrooms in water, pepper, salt, and two tablespoons sherry for fifteen minutes; when cold, take out eight button mushrooms and chop the rest of them very fine. Chop the shallots; put in little butter and fry. Put your cooked lobster meat through the machine once. Stir the butter to a cream; add the lobster to the butter, then the fried shallots and the chopped mushrooms; flavor with pepper, salt, and mustard; spread on round pieces of buttered toast. On top of each, put in the centre one of the mushrooms that were left for decoration. One glazed white and one brown alternately. Place all around on the toast the oyster crabs that have been cooked for four minutes in water flavored with lemon juice, a little sherry, pepper, and salt. Garnish with lobster claws and parsley. Serve before the soup. Lobster with Mayonnaise a la Charlotte, for Six Persons Mayonnaise au Homard, a la Charlotte One cup ground lobster, four tablespoons mayonnaise dressing, four tablespoons dissolved Cox’s gelatine, pinch mustard, pepper and salt to taste, two tablespoons milk, two tablespoons whipped cream. How to Make It. Put milk in a saucepan; add the gelatine, pepper, salt, mustard, and the lobster. Color a trifle with the lobster coloring or with the Burnett’s orange and red coloring, so that it is the shade of lobster. Stir on the ice until thickened. Add the mayonnaise, very carefully, and, last, the whipped cream. Fill the charlotte moulds that have been glazed with aspic. Leave on ice until ready to serve; turn out on buttered bread the size of the mould, decorate with a strip of whipped cream all around with a dot of the cream in the centre and a diamond of truffle on top. Garnish with parsley

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