Lobster Chartreuse

Ingredients

• pale aspic jelly
• some stiff aspic
• some cream
• lobster cream made by pounding the meat of a lobster
• a tablespoonful of anchovy sauce
• a little cayenne
• half a pint of stiffly whipped cream
• a gill of liquid aspic jelly

Method

1. 1

   Line a mould with pale aspic jelly.

2. 2

   Cut stiff aspic and red aspic into squares.

3. 3

   Arrange squares in the mould, sticking with melted aspic.

4. 4

   Fill with lobster cream and decorate with chervil and lobster coral.

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 Chartreuse Line a plain round mould thinly with pale aspic jelly. Have some stiff aspic and mix with cream and put on ice, and when stiff cut into half-inch squares ; also have some red aspic jelly made stiff* enough to cut into squares the same size as the white. Make some devices at the bottom of the mould as in plate. Then arrange the squares of jelly in alternate 24 COOKERY A LA MODE colours like a chess-board round the mould, sticking them to the mould with a little half-melted aspic. Stand on ice, and when thoroughly cold fill up the centre with lobster cream made by pounding the meat of a lobster in the mortar with a table-spoonful of anchovy sauce, a little cayenne, the lobster coral pounded, half a pint of stiffly whipped cream and a gill of liquid aspic jelly

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