Lobsters, Jellied

Ingredients

• Cut up 3 lbs. of boiled lobster meat.
• half a cupful of mayonnaise
• a cupful of stiff aspic jelly
• a teaspoonful of gelatine
• a table-spoonful of tomato sauce

Method

1. 1

   Mix dissolved gelatin, jelly, mayonnaise, and tomato sauce in a bowl and set on ice.

2. 2

   Beat until stiff and white, then add lobster and chopped ingredients.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 155. The excerpt below is the record exactly as published.

Lobsters, Jellied ter -lemon on each plate holding a nappy. Lobster-coral Sauce. — Thicken a half-pint of strong white stock with I oz. of flour rubbed with I oz. of butter, and add a gill of thick cream and the coral of the lobster pounded with I oz. of butter. Simmer the sauce, add a table-spoonful of sherry and a squeeze of lemon- juice, and strain through a tiny sieve. Lobster, Creamed. — Cut all the meat of a 3-lb. boiled lobster into dice. Put I oz. of butter in a frying-pan, let melt, and add a table-spoonful of sifted flour. Mfx smooth ; pour in a teacupful of milk; stir until boiling. Add two table-spoonfuls of chopped mushrooms with the lobster ; salt and pepper to season. Stir until well heat- ed, and serve in paper cases. Lobster, Curried. — Take the meat from two medium-sized boiled lob- sters, break it into fair-sized pieces and put to one side. Put into a sauce- pan two table-spoonfuls of butter, one chopped onion, and some sprigs of parsley ; add a very little white stock, cover the pan, and cook five minutes. Then stir in one table-spoonful each of corn -starch and curry powder. When they are blended with the other ingredients, add a generous half-pint of white stock and let the mixture cook five minutes. Put the lobster into another saucepan and strain the sauce over it. Add a table-spoonful of wine, or, if wine is not desired, sub- stitute lemon -juice. With a silver fork carefully toss the lobster and sauce together, and when the mixture is heated turn it into the centre of a hot platter and place around the lob- ster boiled rice or pieces of crisp but- tered toast. Lobster Farci. — Boil the lobsters and pick out the meat, and in the pro- portion of two cupfuls of the meat use one cupful of cream or milk, two ta- ble - spoonfuls of butter, one table- spoonful of flour, yolks of two hard- boiled eggs, salt and pepper. Put into a saucepan one table-spoonful of but- ter ; when it bubbles, but not browns, add the flour, then the milk, and stir until thick and smooth ; remove from the fire ; add the salt and pepper, the yolks mashed fine, and the lobster meat; put the mixture in a baking- iish, and cover the top with bread- crumbs which have been moistened with the remaining butter ; put in an oven to brown. Another way : — Put a teacupful of milk on to boil. Rub I oz. of butter with 2 ozs. of flour together, and stir into the boiling milk. Take from the fire, add half a teacupful of grated bread - crumbs, a table - spoonful of chopped parsley, the yolks of four hard-boiled eggs mashed fine, 1 lbs. of boiled lobster cut into small pieces, with half a grated nutmeg, salt, and cayenne. Mix all together well. Have the lobster shells cleaned, cut off the under part of the shell, join the large ends of the two tail shells to the body, fill these shells with the mixture, brush the top over with beaten egg, sprinkle with grated bread-crumbs, and set in a hot oven for twenty min- utes to brown. Serve hot in the shells, garnished with parsley. Lobster, Fricasseed. — Put into a chafing-dish, over hot water, one table- spoonful of butter and one- half cup- ful of hot water. When the butter is melted, add two cupfuls of lobster meat cut into bits. When hot, add one table-spoonful of vinegar, a little salt, pepper, nutmeg, mustard, and one beaten egg. Stir constantly un- til the sauce is thick and creamy. Serve at once. Lobsters, Jellied. — Cut up 3 lbs. of boiled lobster meat. Take half a cupful of mayonnaise, a cupful of stiff aspic jelly, a teaspoonful of gel- atine, and a table-spoonful of to- mato sauc

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