Lobster with Mayonnaise a la Charlotte

Ingredients

• One cup ground lobster
• four tablespoons mayonnaise dressing
• four tablespoons dissolved Cox’s gelatine
• pinch mustard
• pepper and salt to taste
• two tablespoons milk
• two tablespoons whipped cream

Method

1. 1

   Put milk in a saucepan; add the gelatine, pepper, salt, mustard, and the lobster.

2. 2

   Color a trifle with the lobster coloring or with the Burnett’s orange and red coloring, so that it is the shade of lobster.

3. 3

   Stir on the ice until thickened.

4. 4

   Add the mayonnaise, very carefully, and, last, the whipped cream.

5. 5

   Fill the charlotte moulds that have been glazed with aspic.

6. 6

   Leave on ice until ready to serve; turn out on buttered bread the size of the mould, decorate with a strip of whipped cream all around with a dot of the cream in the center and a diamond of truffle on top.

7. 7

   Garnish with parsley and lobster claws.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 21. The excerpt below is the record exactly as published.

Lobster with Mayonnaise a la Charlotte, for Six Persons Mayonnaise au Homard, a la Charlotte One cup ground lobster, four tablespoons mayonnaise dressing, four tablespoons dissolved Cox’s gelatine, pinch mustard, pepper and salt to taste, two tablespoons milk, two tablespoons whipped cream

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