Lobster with Tomato and Anchovy a la Theresa

Ingredients

• One head of lettuce
• four large tomatoes
• a half cup mayonnaise dressing
• one teaspoon anchovy paste
• pepper
• salt
• mustard for seasoning
• eight round pieces toast
• one cup chopped lobster

Method

1. 1

   Select the nicest leaves of the lettuce; trim the stem by cutting away the leaf just a little.

2. 2

   Flatten it out; place on a round slice of buttered bread; put on top of the lettuce leaf an inch-and-a-half-thick slice of tomato that has been peeled and scooped out and sprinkled with fine-chopped parsley and filled.

3. 3

   Mix part of the mayonnaise dressing with the anchovy paste; add to the lobster; season to taste; fill each ring of tomato and put on the top of each a teaspoonful of the plain mayonnaise that is left.

4. 4

   Decorate with a diamond of truffle on the top and stick one of the lobster claws from the side of the tomato to join the stem of the lettuce.

5. 5

   Garnish with the heart of the lettuce in the center and the sandwiches all around.

6. 6

   Serve before the soup.

Nutrition per serving

Estimated from matched ingredients across 8 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.

mustard for seasoning to taste. How to Make It. Peel and cook mushrooms in water, pepper, salt, and two tablespoons sherry for fifteen minutes; when cold, take out eight button mushrooms and chop the rest of them very fine. Chop the shallots; put in little butter and fry. Put your cooked lobster meat through the machine once. Stir the butter to a cream; add the lobster to the butter, then the fried shallots and the chopped mushrooms; flavor with pepper, salt, and mustard; spread on round pieces of buttered toast. On top of each, put in the centre one of the mushrooms that were left for decoration. One glazed white and one brown alternately. Place all around on the toast the oyster crabs that have been cooked for four minutes in water flavored with lemon juice, a little sherry, pepper, and salt. Garnish with lobster claws and parsley. Serve before the soup. 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. How to Make It. Put milk in a saucepan; add the gelatine, pepper, salt, mustard, and the lobster. Color a trifle with the lobster coloring or with the Burnett’s orange and red coloring, so that it is the shade of lobster. Stir on the ice until thickened. Add the mayonnaise, very carefully, and, last, the whipped cream. Fill the charlotte moulds that have been glazed with aspic. 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 centre and a diamond of truffle on top. Garnish with parsley and lobster claws. 16 THE SWEDISH, FRENCH, Lobster with Tomato and Anchovy a la Theresa, for Eight Persons Homard aux Tomates et a 1’Anchois, £ la Theresa One head of lettuce, four large tomatoes, a half cup mayon¬ naise dressing, one teaspoon anchovy paste, pepper, salt, and mus¬ tard for seasoning, eight round pieces toast, one cup chopped lobster

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