Lobster Salad

Ingredients

• half-nil the bowl with the most delicate young salad herbs
• the coral of the lobster
• hard-boiled eggs in slices
• slices of cucumber
• long slices of lettuce
• young radishes
• serve with the sauce poured over

Method

1. 1

   Fill a bowl with young salad herbs, blend the coral of the lobster with the sauce, and cut the meat into small pieces.

2. 2

   Place on vegetables with slices of hard-boiled eggs and cucumber.

3. 3

   Garnish with lettuce and radishes, serving with sauce on top.

As published

This recipe was extracted from The bachelor and the chafing dish (1895) by Deshler Welch, page 23. The excerpt below is the record exactly as published.

Lobster Salad.— The most universally ap- proved of all fish salads is the lobster salad, whether as a dinner or supper dish. First half-nil the bowl with the most delicate young salad herbs, then blend the coral of the lobster with the sauce, and cut the meat of the tail and claws into small pieces, which place on the vegetables, intermixed with hard-boiled eggs in slices, and slices of cu- cumber. Surround with long slices of lettuce and young radishes, and serve with the sauce poured over

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