Lobster Sandwiches a la Sweden

Ingredients

• Six slices of bread
• one-half cup of lobster
• one teaspoon of anchovy paste
• one cup of whipped cream
• three tablespoons of dissolved Cox’s gelatine
• pepper
• salt
• spinach coloring
• some truffles for decoration
• one half cup of artificial aspic

Method

1. 1

   Put the small moulds in the shape of a leaf on cracked ice and glaze them with the aspic.

2. 2

   Decorate them with truffles.

3. 3

   Take one half of the cream, mix with one spoon of the gelatine, color it the shade of light green.

4. 4

   Line the forms with the green cream and fill.

5. 5

   Mix the rest of the cream with the lobster and anchovy paste, two spoons of gelatine, and the pepper and salt to taste.

6. 6

   Fill the mould, and leave on ice until ready to serve.

7. 7

   Turn out on thin slices of buttered bread, the same size as the lobster in form of a ring.

8. 8

   Arrange on a platter on a paper doily and garnish with lemon and the small lobster claws all around, and the head shell with parsley in the center.

As published

This recipe was extracted from Mrs. Ericsson Hammond's salad appetizer cook book... (1924) by Maria Matilda Ericsson Hammond, page 15. The excerpt below is the record exactly as published.

Lobster Sandwiches a la Sweden Homard a la Suedoise For Six Persons Six slices of bread, one-half cup of lobster, one teaspoon of anchovy paste, one cup of whipped cream, three tablespoons of dissolved Cox’s gelatine, pepper and salt, spinach coloring and some truffles for decoration, and one half cup of artificial aspic

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