Lobster Salad in Aspic a la Lillian

Ingredients

• One large lobster
• one quart of oysters
• a quarter of a pound oyster crabs
• one head of lettuce
• four spoons of whipped cream
• one package of Cox’s gelatine
• six spoons of dissolved gelatine
• two cups of tomato juice
• two cups of mayonnaise dressing
• one cup of finely ground spinach
• pepper and salt to taste
• Four cups Mazda

Method

1. 1

   Put the lobster in hot water, cook it for 18-22 minutes, and leave it in the juice until cold.

2. 2

   Wash and cook the spinach, then press out the water and process it.

3. 3

   Make the mayonnaise dressing.

4. 4

   Cook oysters in their liquid with lemon juice, pepper, and salt until boiling; cool in their liquid.

5. 5

   Fry oyster crabs in hot oil, season, and cool.

6. 6

   Extract lobster meat and juice, measure 2 cups, mix with tomato juice and gelatine, season, and strain.

7. 7

   Glaze a mould with aspic, arrange lobster and oysters, fill with spinach, and chill until ready to serve.

Nutrition per serving

As published

This recipe was extracted from Mrs. Ericsson Hammond's salad appetizer cook book... (1924) by Maria Matilda Ericsson Hammond, page 60. The excerpt below is the record exactly as published.

Lobster Salad in Aspic a la Lillian Salade d’ Homard en Aspic a la Lillian For Eight Persons One large lobster, one quart of oysters, a quarter of a pound oyster crabs, one head of lettuce, four spoons of whipped cream, one package of Cox’s gelatine, six spoons of dissolved gelatine, two cups of tomato juice, two cups of mayonnaise dressing, one cup of finely ground spinach, pepper and salt to taste. Four cups Ma¬ z

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