Lobster Salad No. 2

Ingredients

• Using canned lobsters, take a can
• six heads of celery
• a teaspoonful of mustard
• a tablespoonful of butter
• a small teaspoonful of salt
• the same of pepper
• a quarter of a teaspoonful of cayenne pepper
• a gill of vinegar
• the mashed yolks of two hard-boiled eggs

Method

1. 1

   Chop the lobster meat coarsely.

2. 2

   Prepare celery the same way.

3. 3

   Mix mustard with vinegar, add egg yolks, butter, salt, pepper, and cayenne.

4. 4

   Combine dressing with celery and lobster, then pour the remainder over.

5. 5

   Garnish with celery tops and sliced hard-boiled egg.

As published

This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 108. The excerpt below is the record exactly as published.

OBSTER SALAD. No. 2. Using canned lobsters, take a can, skim off all the oil on the surface, and chop the meat up coarsely on a flat dish. Prepare the same way six heads of celery; mix a teaspoonful of mustard into a smooth paste with a little vinegar; add yolks of two fresh eggs; a tablespoonful of butter, creamed, a small teaspoonful of salt, the same of pepper, a quarter of a teaspoonful of cayenne pepper, a gill of vinegar, and the mashed yolks of two hard-boiled eggs

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