Lobster Salad Dressing
From Cassell's dictionary of cookery, 1892
Serves 7
Preparation time is about an hour. Serves six to eight.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 863. The excerpt below is the record exactly as published.
a tea-spoonful of mixed mustard, salt, pepper, and sugar, a shallot finely minced, and four table-spoonfuls of salad-oil. The oil must be added in very small quantities at first, and the mixture well beaten between each addition. When well mixed and quite smooth, add one table-spoonful of tarragon vinegar, and, if the sauce is not sufficiently acid to suit the taste, add another spoonful of white wine vinegar. Toast tliree slices of the crumb of bread, cut them into small triangular pieces, butter them, spread a little caviar upon them, and put them round the salad. Pour the sauce over, and serve. Time to prepare, an hour. Probable cost, 3s. to os. Sufficient for six or eight j^ersons. Lobster Salad Dressing.— Sauce mayonnaise, as given in the last recipe but one, is the most suitable di'essing for lobster salad. LOB ( 390 ) LOB When oil is not liked, a dressing may be made as follows :— Take the yolks of three eggs, which have been boiled hard and allowed to become cold. Eub them in a bowl with the back of a silver spoon until quite smooth. Add one tea- spoonful of mixed mustard, half a salt-spoonful of pepper
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