Lobster Mayonnaise with Aspic Jelly

Ingredients

• Remove the meat from a fresh lobster
• sprinkle half of them with chopped parsley
• the other half with the lobster coral
• lightly cover the pieces with liquid aspic jelly
• some fresh crisp lettuce
• a little tarragon
• and chervil
• French capers
• turned olives
• quarters of hard-boiled eggs
• garnish the whole with thick, smooth mayonnaise sauce

Method

1. 1

   Cut the lobster meat into neat pieces, sprinkle half with parsley and the other half with coral.

2. 2

   Cover with aspic jelly, arrange on a border of aspic jelly with lettuce, tarragon, chervil, capers, olives, and eggs, and garnish with mayonnaise sauce.

Nutrition per serving

As published

This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 113. The excerpt below is the record exactly as published.

Lobster Mayonnaise with Aspic Jelly. Remove the meat from a fresh lobster ; cut the back mto neat pieces — the claws may be left whole or cut up as preferred; place the pieces on a dish or tin, and sprinkle half of them with choj^ped parsley or tarragon and chervil, and the other half with the lobster coral ; lightly cover the pieces with liquid aspic jelly, and when it is set, dish up the pieces, with the coral and parsley alternating, on a border of aspic jelly ; tastefully arrange on the dish some fresh crisp lettuce, a little tarragon and chervil, French capers, turned olives, filleted anchovies, quarters of hard-boiled eggs, and garnish the whole with thick, smooth mayonnaise sauce

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