Lobster, Dressed, with Sauce Piquant

Ingredients

• a freshly-boiled cock lobster
• the yolks of three hard-boiled eggs
• four table-spoonfuls of salad-oil
• two table-spoonfuls of tarragon vinegar
• a dessert-spoonful of very hot chilli-vinegar
• a tea-spoonful of raw mustard
• half a tea-spoonful of salt
• half a grain of cayenne

Method

1. 1

   Pick the meat from the lobster and divide it into neat pieces.

2. 2

   Pound the yolks of eggs and mix with mustard, salt, cayenne, and gradually add salad-oil, tarragon vinegar, and chilli vinegar until creamy.

3. 3

   Pour over the lobster before serving.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 858. The excerpt below is the record exactly as published.

Lobster, Dressed, with Sauce Piquant. — Pick tlic meat from the body and claws of a freshly-boiled cock lobster, and divide it into neat pieces, about half an inch square. Take the yolks of thi-ee hard-boiled eggs, pound them well, and mix with them a tea-spoonful of raw mustard, half a tea-spoonful of salt, and . half a grain of caj^enne. Add very gradually, by drops at first, beatino- well between every addition, four table-spoonfuls of salad-oil, and afterwards two table-spoonfuls of tarragon ^'^negar, and a dessert-spoonful of very hot chilli -s-inegar

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