Lobster Salad

Ingredients

• three hard-boiled eggs
• two teaspoonfuls of freshly chopped chives
• one and a half teaspoonfuls of finely chopped parsley
• half a head of good and well-cleaned lettuce
• a pinch and a half of salt
• a light pinch of fresh and finely crushed white pepper
• two tablespoonfuls of vinegar
• two tablespoonfuls of good sweet oil
• three tablespoonfuls of mayonnaise sauce (No. 206)

Method

1. 1

   Cut the meat into small, equal-sized, square pieces, and place them in a salad-bowl.

2. 2

   Chop the hard-boiled eggs and add them to the lobster along with the shallots, chives, and parsley.

3. 3

   Chop the lettuce finely and add it to the mixture.

4. 4

   Season with salt, pepper, vinegar, oil, and mayonnaise.

5. 5

   Mix gently and serve.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 256. The excerpt below is the record exactly as published.

three hard- boiled eggs, lay them on a plate, and with a knife chop them up as thoroughly as hashed potatoes; then add this to the lobster, also two finely chopped shallots, two teaspoonfuls of freshly chopped chives, and one and a half teaspoonfuls of finely chopped parsley. Take half a head of good and well-cleaned lettuce, chop it up very fine, add it to the lobster; then season with a pinch and a half of salt, a light pinch of fresh and finely crushed white pepper — two tablespoonfuls of vinegar, two tablespoonfuls of good sweet oil, and three tablespoonfuls of mayonnaise sauce (No. 206). Gently but thoroughly mix the whole together, then wipe well the edges of the salad-bowl with a napkin, and send this delicious salad to the table. SALADS. 3 I 5 1068. Salad MacecMne. — Have a medium-sized carrot and turnip; peel, and wash them well, then cut them with a vegetable-scoop; put them into separate boiling salted waters, and cook the carrot fifteen minutes, and the turnip ten. Drain, and let thoroughly cool; place them in a salad-bowl with three tablespoonfuls of cooked peas, the same quantity of string beans cut into small pieces, a pinch of salt, half a pinch of pepper, two tablespoonfuls of sweet oil, and one and a half tablespoonfuls of vine- gar. Mix all thoroughly together. If there be any cooked cauliflower on hand, use it for decorating the bowl, or a few asparagus-tops or Brussels-sprouts will answer. Send to the table at once. 1064. Romaine Salad. — Take two good-sized hearts of fine romaine; remove the outer greens; wipe, washing it carefully. Drain, then place it in a salad-bowl, sprinkling over a teaspoonful of chopped chives, half a teaspoonful of chopped chervil, the same of tarragon, and season with one pinch of salt, and half a pinch of pepper, diluted in a wooden salad-spoon- ful of vinegar, and one and a half spoonfuls of sweet oil. Mix thoroughly together, and serve immediately. 1065. Russian Salad. — Cut up separately, in small dice-shaped pieces, one ounce of cooked roast beef, same of cooked ham, same of cooked beef- tongue, same of cooked chicken, same of lean leg of cooked mutton, and two truffles cut into very small dice-shaped pieces. Put them in a salad- bowl, separating each kind by six boned anchovies; then pour a table- spoonful of Tartare sauce (No. 207) in the centre, covering the sauce with two chopped leaves of lettuce. Send it as it is to the table; for it should be mixed together just before serving only. 1066. Salmon Salad. — Procure a piece of good salmon, plunge it into cold, salted water; add half a cupful of vinegar, one sliced carrot, one sliced onion, a bouquet (No. 254), and let cook for thirty minutes; drain, put aside to cool; then pare off the skin, and bone the salmon completely. When done, tear or break it into small pieces. Place these in a bowl, seasoning with a pinch of salt, a pinch of pepper, three tablespoonfuls of vinegar, two tablespoonfuls of sweet oil, and a pinch of chopped parsley. Mix all well together; then decorate the salad-bowl with six small lettuce- leaves, six stoned olives, twelve capers, and two hard-boiled eggs cut in quarters. Send to the table. 1067. Shrimp Salad. — Have a quart, or two pint boxes, of boiled and skinned shrimps, and proceed the same as for lobster salad (No. 1061). 1068. String-bean Salad. — Take a quart of cooked string beans, and prepare it exactly the same as the cauliflower salad (No. 1040). 1069. Suedoise Salad.— Cut two ounces of cooked beef-tongue into small pieces; cut two cooked potatoes the same; also half a peeled apple, half a cooked beet-root, and half a cooked carrot. Place these in a bowl, adding the fillets of a boned herring cut in small pieces, and season with half a pinch each of salt and pepper, a teaspoonful of diluted mustard, one tablespoonful of vinegar, and one and a half tablespoonfuls of oil. Mix all well together, then transfer to a serving salad-bowl, sprinkle over a pinch of chopped parsley, and serve. 316 THE TABLE. 1070. Tomato Salad, French Dressing.— Take six fine, firm, red toma- toes; wipe them neatly, and plunge them into boiling water for one min- ute; drain in a cloth, remove the skins, pare off the stem side, let get cool, and then cut them into very thin slices; or, if preferred, into quarters, keeping them in a bowl, so that the juice be not wasted. Season with a pinch of salt, half a pinch of pepper, a wooden salad-spoonful of vinegar, and the same quantity of oil. Mix thoroughly together, and serve as cold as possible. A teaspoonful of chopped chives may be added, if desired, which will give a delicious flavor. 1071. Tomato Salad, Mayonnaise Dressing.— Prepare six tomatoes, the same as for the above (No. 1070), and when sliced, or quartered, in the salad-bowl, season with a pinch of salt, half a pinch of pepper, and two good tablespoonfuls of mayonnaise dressing (No. 206); mix well, and serve very cold. 1072. Watercress Salad. — Procure three bunches of sound, fresh watercress ; clean, and pare off the stalks, wash well, then dry in a cloth, place it in a salad-bowl, seasoning with half a pinch of salt, just a little pepper, and two wooden salad-spoonfuls gf vinegar ; mix well, and serve. Watercress salad does not require any oil. 1073. Potato Salad. — Peel ten medium-sized, sound, freshly cooked potatoes ; cut them into small slices, lay them in a salad-bowl, and add a finely chopped onion and a teaspoonful of chopped parsley. Season with a pinch and a half of salt

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