Lobster Dressed with Sauce Piquant

Ingredients

• the meat from a freshly-boiled cock-lobster
• the yolks of two hard-boiled eggs
• one teaspoonful of raw mustard
• half a teaspoonful of salt
• half a grain of cayenne
• four tablespoonfuls of salad oil
• two tablespoonfuls of tarragon vinegar
• two teaspoonfuls of Chili vinegar
• garnish with parsley

Method

1. 1

   Divide the lobster meat into neat pieces about half an inch square.

2. 2

   Pound the yolks of the hard-boiled eggs and mix with mustard, salt, and cayenne.

3. 3

   Add salad oil and vinegar drop by drop, beating thoroughly until creamy.

4. 4

   Pour over the lobster, garnish with parsley, and serve.

As published

This recipe was extracted from The household gas cookery book (1900) by Helen Edden, page 33. The excerpt below is the record exactly as published.

Lobster Dressed with Sauce Piquant. — Divide into neat pieces about half an inch square the meat GAS COOKERY BOOK. 63 from the body and claws of a freshly-boiled cock- lobster. Pound well the yolks of two hard-boiled eSSs> and mix them with one teaspoonful of raw mustard, half a teaspoonful of salt, and half a grain of cayenne. Take four tablespoonfuls of salad oil, and add it drop by drop, beating it thoroughly. Two tablespoon uls of tarragon vinegar drop by drop, two teaspoonfuls of Chili vinegar drop by drop. Mix this all well together, and beat it up until it is of the consistency of cream. Pour it over the lobster, garnish with parsley

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