Lobster Salad

Ingredients

• One quart of brown stock
• one half ounce of gelatine
• one tablespoonful of vinegar
• one sprig of parsley
• one teaspoonfiil of pepper
• two gills of cold water
• whites of two eggs
• one bay leaf
• one lobster
• one ounce ' of butter
• one tablespoonful of cream
• one-half teaspoonf ul. of lemon-juice
• two teaspoonsfuls of salt
• one grain of cayenne
• one head of lettuce
• two tablespoonsfuls of salad oil
• yolks of two eggs
• one teaspoonful of Tarragon vinegar

Method

1. 1

   Prepare Aspic jelly a day in advance.

2. 2

   Heat stock, add vinegar, parsley, bay leaf, and soaked gelatine.

3. 3

   Whip egg whites with cold water, add to stock, boil, strain, and cool.

4. 4

   Prepare lobster meat, mix with butter, flour, and seasonings.

5. 5

   Form into cutlets, arrange lettuce in a bowl, add dressing, and place lobster cutlets inside a wall of jelly.

Nutrition per serving

As published

This recipe was extracted from My mother's cook book (1902) by Matilda Lees Dods, page 53. The excerpt below is the record exactly as published.

yolks of two eggs, one gill of salad oil, one teaspoonful of white pepper, one tea- spoonful of salt, one head of l(Sttuce. , Wash and pare the potatoes, and put them to boil in a saucepan containing as much cold water as will nicely cover them. Boil them until tender but not broken on the surfaces, when the water must be drained off, and the potatoes allowed to get quite cold. Cut them first into quarters, and then these quarters into slices, place the slices into a salad bowl, sprinkle over them the .chopped parsley and also the onion which must have been chopped exceedingly fine, when the. vinegar, pepper and salt must be added and all tossed with a fork until thor- oughly mixed. Put! now into a, small bowl the yolks of egg, and drop in thereafter the salad oil, drop'by drop, stirring all until it comes to a creq.m, when the mixture SHRIMP SALAD. 119 must be poured over the salad in the salad bowl, and the dish garnished with the fresh green leaves of the lettuce. Shrimp Salad. — One can of shrimps, two heads of lettuce, one gill of salad oil, one tablespoonful of vine- gar, one teaspoonful of salt, one-half teaspoonful of white pepper, yolks of two eggs. The heads of lettuce should be carefully trimmed, well washed and thoroughly dried in a towel, avoiding as much as possible the crushing of the leaves, which causes them to wilt. They should next be picked apart, and the outer leaves torn into medium sized pieces, reserving the tender inner leaves for garnishing. Place the torn lettuce in the bottom of a Salad bowl, and removing the shrimps carefully from the bag in which they are put into the can, take from them any bits of shell or specks of black that may mar them, taking care not to break their form, and pile these high upon the lettuce in the centre of the bowl. Put the yolks of eggs into a small bowl, drop in upon them, drop by drop, the salad oil, and beat these to a thick cream when the vinegar must be added, also the pepper and salt, and all stirred together until thor- oughly blended. Pour this dressing over the shrimps, garnish around the sides and in the centre of the top, with the pale deli- cate inner leaves of lettuce and serve. This salad must not be mixed at all until it is served at table, as to stir it destroys the fine appearance of the shrimp, which are so delicate as to be easily broken. Notes — Mayonnaise dressing should invariably be stirred ore I20 SALADS. way, as to reverse the current of the liquid causes it to Curdle. If by • accident curdling occurs, its smoothness may be recovered by drop- ping in the yolk of another egg, and paying strict attention to the rule of stirring. When fresh shrimps instead of the canned ones are used, a large saucepan of boiling water, in which has been placed salt, a little , lemon-thyme, mint and bay-leaf should be prepared and the shrimps plunged into this, confined in a wire basket, and boiled until they change their color, the length of time for which depends upon the size of the shrimps. Iiobster Salad. — One quart of brown stock, one half ounce of gelatine, one tablespoonful of vinegar, one sprig of parsley, -one teaspoonfiil of pepper, two gills of cold water, whites of two eggs, one bay leaf, one lob- , ster, one ounce ' of butter, one tablespoonful of cream, one-half teaspoonf ul. of lemon-juice, two teaspoonsfuls of salt, one grain of cayenne, one head of lettuce, two table- spoonsfuls of salad oil, yolks of two eggs, one teaspoonful of Tarragon vinegar. The Aspic jelly required for the preparation of this salad, must be made the daylaefore it is' designed for use, in order that it may have time to become quite firm. It is to be. prepared as follows : Put the stock into a copper or porcelain-lined sauce- pan, and make it hot over a quick fire. While this is heating, soak the gelatine in* half a gill of cold water. When the stock has come to a tepid degree of heat, put into it the tablespoonful of vinegar, parsley, bay-lea.f and soaked gelatine. Whip up the whites of egg in a bo^l, and mix with it half a gill of cold water and a little pep- per and salt. ' Pour this egg mixture into the stock and stir all to- gether rapidly with an egg-whisk or two forks until the LOBSTER SALAD

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