Lobster Salad
From Modern cookery, in all its branches, 1884
Serves 1
The coral of a second lobster may be added for flavor.
Presented as published in 1884. 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 Modern cookery, in all its branches (1884) by Eliza Acton, page 148. The excerpt below is the record exactly as published.
LOBSTER SALAD. First, prepare a sauce with the coral of a hen lobster, pounded and rubbed through a sieve, and very gradually mixed with a good mayonnaise , remoulade, or English salad-dressing of the present chapter. Next, halt fill the bowl or more with small salad herbs, or with young lettuces finely shred, and arrange upon them spirally, or in a chain, alternate slices of the flesh of a large lobster, or of two middling-sized ones, and some hard-boiled eggs cut thin and evenly
Cook this with the app: pantry check, scaling, and the assistant.