Tartines à la Cardinal

Ingredients

• 1 small lobster
• 2 oz. butter
• 1 teaspoonful anchovy paste
• 2 hard-boiled eggs
• ½ gill mayonnaise sauce (No. ‘Til)
• 1 gill aspic jelly (No. 38)
• thin slices of lightly buttered white or brown bread
• 1-2 French gherkins
• 1 truffle
• seasoning

Method

1. 1

   Remove meat from lobster, pound until smooth.

2. 2

   Add butter, anchovy paste, and yolks of hard-boiled eggs.

3. 3

   Season and rub through a sieve.

4. 4

   Mix in lobster coral or carmine for color.

5. 5

   Spread puree between buttered bread slices, stamp out rounds, mask with sauce, and decorate with egg, gherkin, and truffle slices.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 84. The excerpt below is the record exactly as published.

Tartines a la Cardinal. — 1 small lobster, 2 oz. butter, 1 teaspoonful anchovy paste, 2 hard-boiled eggs, ^ gill mayonnaise sauce (No. ‘Til), l gill aspic jelly (No. 38), thin slices of lightly buttered white or brown bread, 1-2 French gherkins, 1 truffle, seasoning

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