Lobster Salad
From The profession of cookery, from a French point of view, 1894
Make your own salad dressing, whether simple or compound.
Presented as published in 1894. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The profession of cookery, from a French point of view (1894) by Lucy H. Yates, page 20. The excerpt below is the record exactly as published.
Lobster Salad. Mix a well varied green salad, and add the flakes taken from tlie larger part of the lobster ; make a pyramid of this. Dress with a rich cream dressing, containing a spoonful of anchovy sauce ; then decorate in the following order, commencing from the base : beetroot, sliced cucumber, eggs sliced, prawns, eggs, and lobster coral at the top
Cook this with the app: pantry check, scaling, and the assistant.