Mayonnaise de Somard

Ingredients

• 1 large lobster
• 4 filleted Gorgona anchovies
• 1 hard-boiled egg
• 6 stoned olives
• 4 pickled French gherkins
• a small handful of capers
• one large or two small lettuces
• a fete slices of pickled beetroot
• mayonnaise (No. 277)

Method

1. 1

   Cut the lobster lengthways, take out all the meat; if there is any coral chop it fine and reserve to ornament the surface; break the claws, take out the meat intact if possible, as it will come in for ornamenting the dish.

2. 2

   Cut the remainder of the meat into neat pieces.

3. 3

   Wash and trim the lettuce, tear the good leaves into convenient pieces.

4. 4

   Put the cut lobster meat and salad into a basin, add sufficient mayonnaise sauce to season, mingle gently, and place in a heap in the centre of a round dish; shape it in the form of a dome, mask it with very stiff mayonnaise sauce, surround it with the pieces of claws, alternately with quarters of hard-boiled egg, garnish systematically according to taste and fancy with long strips of fillets of anchovy, capers, fancifully-cut pieces of beetroot, chopped coral, stoned olives, slices of gherkins.

5. 5

   Keep on the ice until required, and serve as cool as possible.

Nutrition per serving

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 197. The excerpt below is the record exactly as published.

Mayonnaise de Somard — 1 large lobster, 4 filleted Gorgona anchovies, 1 hard-boiled egg, 6 stoned olives, 4 pickled 252 THE NEW CENTURY COOKERY BOOK French gherkins, a small handful of capers, one large or two small lettuces, a fete slices of pickled beetroot, mayonnaise (No. 277)

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