Lobster a la Figaro

Ingredients

• Cook small lobsters
• two spoons of mayonnaisedressing
• adding chives
• and chervil
• fine strips of Spanish pepper
• truffles
• curled anchovy
• some capers

Method

1. 1

   Remove meat from the lobster and cut into small pieces.

2. 2

   Mix with mayonnaise and fill the shells.

3. 3

   Decorate with toppings and glaze with aspic.

4. 4

   Arrange in a ring style.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 163. The excerpt below is the record exactly as published.

truffles, white of egg, and chopped parsley; make an eye of truffles and lemon. Fill the claws in with the chopped roe, if a lobster mould. This will make the dish look like a perfect lobster when turned out. Add some more aspic on top of the decoration and then fill. Slice the best part of the lobster in thin slices; lay them one piece resting on top of the other the half mould full; then fill the height of the lobster with the aspic that has just commenced to settle. When cold, fill the mould with the second filling. Second Filling. One cup of cooked, very green spinach that has gone through the machine four or five times, one cup of ground lobster. Stir all together in a saucepan in a bowl of ice; add six spoons dissolved Cox’s gelatine, four tablespoons mayonnaise dress¬ ing, two tablespoons sherry, cayenne pepper, and salt, and half a cup whipped cream. Fill mould; leave on ice until cold; when ready to serve, turn out on a paper napkin or doily; garnish with the claws and chopped aspic all around. Serve as a cold dish with cold aurorian sauce, or with the salad for luncheon or supper. Scalloped Lobsters on Half Shell a l’Americaine Homard dentele, sur VEcaille, a V Americaine Cook lobsters in boiling wTater for about eighteen minutes; when cold, take from the water, remove shells (carefully, so as not to break the head shells) and small claws; remove the meat and cut it in small dices; then cut the shells in halves and trim them all around so as to make them neat and dainty. Make an American sauce [see recipe: American Sauce]; mix lobster with the sauce; save part of sauce for top of the shells; fill shells with lobster; spread on top with the sauce; decorate with strips of truffles all around and little diamonds of truffles, small branches and designs accord¬ ing to taste. Arrange on a platter or a paper doily with parsley in the centre; garnish with the small claws all around, parsley, or lettuce leaves. Serve as entree for luncheon or supper. Lobster ( Homard ) a la Figaro Cook small lobsters — according to the number of people to be served for; remove meat from the body, claws, and tail; cut in small pieces, adding chives and chervil. If desired, add a little Tarragona; to one cupof lobster add two spoons of mayonnaisedressing;fillshells — cut in halves and neatly trimmed ;spread on top with some mayon¬ naise dressing and decorate with fine strips of Spanish pepper, truf¬ fles, curled anchovy on the top, or some capers

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