Salade de Homard en Aspic

Ingredients

• a good lobster
• a quarter inch layer of aspic jelly
• slices of cucumber
• leaves of tarragon
• one or more nicely washed and dried lettuce
• good mayonnaise
• sliced tomato
• plovers’ eggs, or hard-boiled hens’ eggs (choose small ones) quartered

Method

1. 1

   Shred the lobster and prepare aspic jelly.

2. 2

   Pour a layer of aspic into a mould, place lobster pieces, cucumber slices, and tarragon leaves.

3. 3

   Fill with more aspic and let set.

4. 4

   Mix lettuce with lobster trimmings and mayonnaise, then turn out the mould and garnish with reserved lobster, cucumber, eggs, and tomato.

As published

This recipe was extracted from Salads, sandwiches, and savouries (1901) by S. Beaty-Pownall, page 3. The excerpt below is the record exactly as published.

Salade de Homard en Aspic. — Shce down the body of a good lobster neatly ; have ready some stiff aspic jelly made with delicately clarified fish stock for choice, and pour this into a border mould in a quarter inch layer ; when this is stiff, but not quite hard, lay in the pieces of lobster in a circle, with alternate slices of cucumber and leaves of tarrao’on, then pour in enough aspic to fill up the mould, and put it away to set. Break up one or more nicely washed and dried lettuce, and mix it with the trimmings of the lobster (reserving the claws), cut up fine ; then when the mould is set turn it out, pile up the lettuce, &c., well mixed with good mayonnaise, in the centre, and garnish with the reserved pieces of lobster, sliced cucumber, plovers’ eggs, or hard- boiled hens’ eggs (choose small ones) quartered, sliced tomato

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