Lobster Salad

Ingredients

• 4 tablespoonfuls oil
• 2 tablespoonfuls vinegar
• 1 teaspoonful made mustard
• the yolks of 2 eggs
• 3^ teaspoonful anchovy sauce
• cayenne to taste
• salt to taste
• the flesh of 1 hen lobster
• the whites of 2 hard-boiled eggs

Method

1. 1

   Mix lettuce, endives, and beetroots with dressing made from oil, vinegar, mustard, egg yolks, anchovy sauce, cayenne, and salt.

2. 2

   Add lobster pieces and garnish with chopped egg whites.

As published

This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 57. The excerpt below is the record exactly as published.

salt to taste, and a tablespoonful of oil; work the mixture into a smooth paste, and add consecutively 3 tablespoonfuls of oil,l of tarragon and 1 of plain vinegar; then a little chervil, garden cress and tarragon finely chopped. Stir the mixture well, and lastly add the lettuce; turn it or work it well. Garnish the top with hard-boiled eggs. Herring Salad — Heat through by turning on the stove 3 well-smoked herring, then tear off the heads and pull the skin away; split, take out the backbones, and cut up into small bits, or to shred them is better. Put in a salad bowl, add 1 small chopped onion, 2 hard-boiled chopped eggs, and 1 boiled potato; cut fine with a teaspoonful of chopped parsley; season with a teaspoonful of salt, 1 of pepper, 3 tablespoonfuls vinegar and 2 of oil. Mix well, and, if you have it, decorate with a boiled beet. Potato Salad -Slice 8 cold boiled potatoes; dis- pose between the slices 1 silver-skinned onion cut quite fine; beat together 3 parts oil and 1 part, more or less, according to the strength of it, tar- ragon vinegar, with pepper and salt to taste. Pour this over the potatoes, and strew over all a small quantity of any of the following : Powdered Salads. 121 sweet herbs, mint, parsley, chervil, tarragon or capers, or a combination of them all, finely minced. Cold Slaw — To 1 quart cut cabbage, use ^ cupful cream (either sweet or sour), 2 table- spoonfuls vinegar, 2 eggs, 1 teaspoonful salt, 1 tablespoonful butter and a little pepper; put the vinegar on to boil, add the beaten eggs to the cream and butter, and stir these into the boiling vinegar till the butter is melted and the whole mass smooth and creamy; add the pepper and salt and pour, while hot, over the cabbage; when cold, it is ready for use. Lobster Salad — Clean thoroughly some let- tuce, endives and beetroots, cut them up and mix them with the following dressing: 4 table- spoonfuls oil, 2 tablespoonfuls vinegar, 1 tea- spoonful made mustard, the yolks of 2 eggs, 3^ teaspoonful anchovy sauce, and cayenne and salt. Pick out from the shells the flesh of 1 hen lobster, cut into well-shaped pieces, put ^ in the salad and garnish with the rest, also with the whites of 2 hard-boiled eggs

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