Lobster Salad

Ingredients

• One fine lobster, boiled
• or two small ones
• one cup of best salad oil
• one-half cup of sweet cream
• one lemon — the juice strained
• one teaspoonful of mustard
• one tablespoonful of sugar
• one teaspoonful of salt
• a pinch of cayenne pepper
• four tablespoonfuls of vinegar
• beaten yolks of two eggs

Method

1. 1

   Beat eggs, sugar, salt, mustard, and pepper until light, then add very gradually the oil.

2. 2

   When the mixture is quite thick, whip in the lemon.

3. 3

   Beat five minutes before putting in the vinegar.

4. 4

   Just before the salad goes to the table, add half the whipped cream to this dressing, and stir well into the lobster.

5. 5

   Line the salad bowl with lettuce leaves, put in the seasoned meat, and cover with the rest of the whipped cream.

As published

This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 46. The excerpt below is the record exactly as published.

LOBSTER SALAD. One fine lobster, boiled, and when cold picked to pieces, or two small ones, one cup of best salad oil, one-half cup of sweet cream, whipped light, one lemon — the juice strained — one tea- spoonful of mustard wet up with vinegar, one tablespoonful of sugar, one teaspoonful of salt, a pinch of cayenne pepper, four tablespoonfuls of vinegar, beaten yolks of two eggs

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