Lobster Salad No. 1

Ingredients

• four cups lobster
• one cup mayonnaise dressing

Method

1. 1

   Marinate lobster in French dressing.

2. 2

   Chill, drain, mix with mayonnaise dressing, and arrange on white lettuce leaves.

3. 3

   Garnish with mayonnaise and pounded lobster coral.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 71. The excerpt below is the record exactly as published.

four cups lobster in French dressing. Chill, drain, mix with one cup mayonnaise dressing, and arrange on white lettuce leaves. Garnish with mayonnaise and pounded lobster coral. Lobster Salad No. 2 Mix two cups lobster meat with four hard-cooked eggs, chopped fine. Marinate with French dressing. Drain ; add mayonnaise ; serve on lettuce ; garnish with chopped olives, and sprinkle with finely chopped chives. Lobster Salad No. 3 Mix equal parts of cucumbers cut in cubes, lobster cut in pieces, tomatoes cut in pieces, with mayonnaise dress- ing. Chill ; arrange on lettuce leaves ; garnish with alter- nate slices of tomatoes and cucumbers ; and mayonnaise dressing put through the pastry bag and tube. Macedoine Salad One cup each of string beans, green peas, carrots and celery. Sprinkle with salt and cayenne, and marinate with French dressing. Chill one hour. Arrange in mounds on salad dish, and separate mounds with cold cooked cauli- flower, which has been separated and marinated. SALADS 181 Any combination of cold cooked vegetables may be pre- pared in the same way. Onion Salad Peel six Bermuda onions. Slice, and let them stand one hour in ice water. Drain, sprinkle with sugar, and mari- nate with French dressing. Serve ice cold on cress. Potato Salad No. i Cut raw potatoes in balls with French vegetable cut- ter. Cook three cups of these balls with one sliced onion in boiling salted water until tender. Chill, marinate with French dressing, cover with boiled dressing, arrange on salad dish. Sprinkle with chopped chives, and garnish with a daisy made of hard-cooked eggs, cut lengthwise. Potato Salad No. 2 Marinate one cup each of cold cooked potatoes, cut in dice, cold cooked turnip, also cut in dice, and cold cooked beets, finely chopped. Arrange in salad dish, separating each vegetable with small leaves of parsley. Rice and Vegetable Salad Mix one cup each of celery, carrots and rice. Mari- nate all separately with French dressing. Arrange on lettuce leaves in shape of a mound, having rice at the bottom and carrots at the top. Garnish with spoonfuls of mayonnaise on the lettuce. Sardine Salad Remove bones from one dozen sardines; mix four hard- cooked eggs finely chopped, twelve pimolas finely chopped, and three pickles finely chopped. Marinate with a Frencli dressing. Serve sardines on lettuce and dot over them spoonfuls of the egg mixture. 182 LOWNEY'S COOK BOOK Salmon Salad No. i Prepare the same as Lobster Salad No. 1

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