Lobster Timbale a la Vitellius

Ingredients

• the meat of a lobster
• the coral
• four sardines
• four anchovies
• three hard-boiled eggs
• a desert spoonful of olive oil
• a dozen prawns
• a teaspoonful of capers
• two hard-boiled eggs
• some sliced anchovies

Method

1. 1

   Pound the meat of a lobster with the coral, sardines, anchovies, and hard-boiled eggs in a mortar, adding olive oil.

2. 2

   Rub through a tammy and place on ice.

3. 3

   Stamp into the shape of lobster cutlets, inserting claw pieces.

4. 4

   Line a mould with savoury aspic, place cutlets at the bottom, cover with aspic, and arrange cutlets around the mould.

5. 5

   Fill the centre with prawns, capers, eggs, and anchovies, pour over red mayonnaise sauce mixed with aspic, and put on ice.

6. 6

   Turn out on a dish and garnish with whipped aspic, truffles, and beetroot.

Nutrition per serving

As published

This recipe was extracted from The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 129. The excerpt below is the record exactly as published.

Lobster Timbale a la Vitellius ; Timbale de Homard a la Vitellius. — Pound the meat of a lobster with the coral, four sardines, four anchovies, and three hard-boiled eggs all together in a mortar, and add a desert spoonful of olive oil. When this is smooth, rub it through a tammy, and place on ice. When cold stamp it into the shape of lobster cutlets, inserting small pieces of the claw at each end. Line a plain mould with savoury aspic to the thickness of a quarter of an inch, put some of the cutlets at the bottom of the mould, cover with a little aspic, then stand the cutlets in a wreath round the mould and set with jelly. Take a dozen prawns, a teaspoonful of capers, two hard-boiled eggs, and some sliced anchovies

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