Lobster Salad

Ingredients

• four hard-boiled eggs also sliced
• two medium-sized cucumbers sliced
• half a table-spoonful of salt
• one salt-spoonful of white pepper
• two table-spoonfuls of wine vinegar
• three table-spoonfuls of olive oil
• one yolk of egg
• three gills of olive oil
• one table-spoonful of vinegar
• one salt-spoonful of salt
• one teaspoonful of dry mustard
• one teaspoonful of chopped tarragon
• one teaspoonful of green onions

Method

1. 1

   Season the whole with salt, white pepper, wine vinegar, and olive oil.

2. 2

   Mix well and chill for half an hour.

3. 3

   Drain off the dressing, then mix with mayonnaise made from egg yolk, olive oil, vinegar, salt, mustard, tarragon, and green onions.

4. 4

   Pour the salad into a silver platter.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 158. The excerpt below is the record exactly as published.

four hard- boiled eggs also sliced, and two medi- um-sized cucumbers sliced. Season the whole with half a table-spoonful of salt, one salt-spoonful of white pep- per, two table-spoonfuls of wine vine- gar, three table-spoonfuls of olive oil, mix well, and put the bowl half an hour on the ice, then put the salad into a colander to drain off the dressing. When this is done put it back into the bowl. Have a good stiff mayonnaise made with one yolk of egg, three gills of olive oil, one table-spoonful of vin- egar, one salt-spoonful of salt, one teaspoonful of dry mustard, one tea- spoonful of chopped tarragon, and one teaspoonful of green onions. Mix everything. Pour the salad into a silver platter. (For other Lobster Sal- ad

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