Lobster Salad

Ingredients

• 1 small hen lobster
• 1 lettuce
• 1 cooked beetroot
• 1 egg
• 6 olives
• 3-4 gherkins
• 6 anchovies
• 1 tablespoonful capers
• French dressing
• mayonnaise dressings

Method

1. 1

   Have the lobster boiled and cold, remove the shell, and set aside the best parts of the meat for decoration.

2. 2

   Wash, dry, pound, and sieve the coral.

3. 3

   Wash, drain, and shred the lettuce, cut the beetroot in neat pieces, and put them in a basin with the remainder of the lobster cut small, olives, gherkins, capers, etc.

4. 4

   Toss in French dressing and pile in a salad dish.

5. 5

   Mix the mayonnaise with twice its bulk of aspic jelly, and pour over the salad when it begins to thicken.

6. 6

   Decorate with strips of gherkin, turned olives, lettuce, lobster coral, and the best parts of the lobster.

Nutrition per serving

As published

This recipe was extracted from Recipes for high-class cookery (1912) by Edinburgh School of Cookery, page 20. The excerpt below is the record exactly as published.

LOBSTER SALAD. 1 small hen lobster. 1 lettuce. 1 cooked beetroot, 1 egg. 6 olives. 3-4 gherkins. 6 anchovies. 1 tablespoonful capers. French and mayonnaise dressings. Have the lobster boiled and cold, remove the shell, and set aside the best parts of the meat for decoration. Wash, dry, pound, and sieve the coral. Wash, drain, and shred the lettuce, cut the beetroot in neat pieces, and put them in a basin with the remainder of the lobster cut small, olives, gherkins, capers, etc. Toss in French dressing

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