Lobster a la Kitchener

Ingredients

• some little lobster moulds
• aspic jelly
• lobster coral
• cream
• a few drops of essence of anchovy
• a little cochineal

Method

1. 1

   Line lobster moulds with aspic jelly and sprinkle with lobster coral.

2. 2

   Pound lobster flesh and mix with cream, aspic, anchovy essence, and cochineal.

3. 3

   Fill moulds and put on ice.

4. 4

   Serve with a salad and mayonnaise.

As published

This recipe was extracted from À la mode cookery (1902) by Harriet Anne de Salis, page 10. The excerpt below is the record exactly as published.

Lobster a la Kitchener Take some little lobster moulds and line them with aspic jelly, into which some lobster coral has been sprinkled, then take a small lobster, and pound the flesh in a mortar. Mix it with cream and aspic and a few drops of essence of anchovy ; also a little cochineal

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