Lobster Salad

Ingredients

• lobster
• the salad
• some mayonnaise sauce
• hearts of lettuce
• a little lobster coral

Method

1. 1

   Season the lobster the same as the chicken for one hour, but not longer, before serving, as the lobster would get tough.

2. 2

   Arrange on a dish with the salad, pour some mayonnaise sauce over, and decorate with hearts of lettuce, and a little lobster coral sprinkled over the sauce.

3. 3

   Pour a little aspic jelly on the dish when using silver ones, and let it set.

As published

This recipe was extracted from Gas cookery (1885) by Helen Edden, page 35. The excerpt below is the record exactly as published.

some mayonnaise sauce over, and decorate with some hard-boiled eggs. j£qq anb beetroot Salab. Hard-boiled eggs and beetroot, both cut in round thin slices and arranged alternately on a dish with the French salad mixture poured over makes a nice winter salad, or tomato may be used instead of the beetroot. Xobster Salab. Season the lobster the same as the chicken for one hour, but not longer, before serving, as the lobster would get tough. Arrange on a dish with the salad, pour some mayonnaise sauce over, and decorate with 102 SALADS AND SAVOURIES. hearts of lettuce, and a little lobster coral

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