Lobster Biscuit a la Edla Dolgren

Ingredients

• One cup cooked ground lobster
• one tablespoon butter
• pepper
• salt
• a half teaspoon anchovy paste
• one tablespoon mayonnaise dressing

Method

1. 1

   Slice the bread very thin with the small, round biscuit cutter, two pieces for each portion; stir butter to a cream; add the lobster, the anchovy paste, then the mayonnaise; stuff the two slices of bread and put one on top of the other; cover with a chaud-froid of mayonnaise.

2. 2

   Decorate with a large diamond of truffle in the center; color two tablespoons of the chaud-froid of mayonnaise with anchovy paste and decorate with a strip around, through a paper tube.

3. 3

   Garnish with parsley and lobster claws.

4. 4

   Serve before the soup.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 22. The excerpt below is the record exactly as published.

Lobster Biscuit a la Edla Dolgren, for Eight Persons Biscuit au Homard, a la Edla Dolgren One cup cooked ground lobster, one tablespoon butter, pepper, salt, a half teaspoon anchovy paste, one tablespoon mayonnaise dressing

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