Lobster Salad with Aspic Jelly

Ingredients

• three middling-sized boiled Lobsters
• sprinkle with salt
• pour a little oil
• pour a little vinegar
• mask the bottom with a layer of aspic jelly
• halves of hard-boiled eggs
• little groups of vegetables of different shades
• fill the centre with a salad of chopped lettuce

Method

1. 1

   Cut the tails off the Lobsters, pick the meat, and cut into slices.

2. 2

   Sprinkle with salt, oil, and vinegar.

3. 3

   Prepare a border mould with aspic jelly and decorate with hard-boiled eggs and vegetables.

4. 4

   Fill the mould with aspic, chill, then turn out onto a dish.

5. 5

   Fill the center with chopped lettuce, lean Lobster slices against the salad, and mask with aspic jelly.

6. 6

   Serve with mayonnaise sauce.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 379. The excerpt below is the record exactly as published.

Lobster Salad with Aspic Jelly. — Cut the tails off three middling-sized boiled Lobsters, pick the meat care- fully out, and cut it into slices ; put it into a basin, sprinkle with salt, and pour a little oil and vinegar over. Take the meat out of the claws without breaking it, and put it with the tails. Put a plain border mould on ice, mask the bottom with a layer of aspic jelly, and ornament all round the inside with some halves of hard-boiled eggs alternately with little groups of vegetables of different shades ; fill the mould gradually with aspic. Leave the mould on ice for an hour, then turn the border out on a round dish, fill the centre with a salad of chopped lettuce

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