Lobster Mayonnaise. — (1) Take the flesh out of one or two
Lobsters, and cut it into pieces of a convenient size. Have
a border mould, and pour into it a layer (about Jin. thick)
of pale-coloured aspic jelly just sufficiently melted. When
tlie jelly begins to set, arrange round and over it some of
the pieces of Lobster and a few tarragon -leaves, filling up
by degrees with jelly. Put the mould in a cold place, and
when the jelly is firmly set turn it out on a dish ;
fill the centre with lettuce cut into shreds, and mixed with
the remainder of the Lobster seasoned with pepper, salt,
tarragon vinegar, and oil. Heap the lettuce and Lobster
high, and cover it with mayonnaise sauce laid on very
evenly. Garnish the heap of salad and the top of the
mould with capers, stoned olives, 'tarragon, chervil, and
garden cress chopped very fine, slices of hard-boiled eggs,
slices of truffles✪ Lobster Mayonnaise, anil the coral of the Lobster.
(2) Having procured a large boiled Lobster, separate the
tail from the body, split both in two, break the claws
off, and crack them ; arrange them on a dish, putting the
body in the centre, and some little sprigs of fresh parsley
round. Fill a sauceboat with mayonnaise sauce, and serve
with the Lobster.
Lobster Omelet. — (1) Take 6oz. of boiled Lobster-meat and
cut it into small pieces ; put them into a saute-pan with
1 wineglassful of white wine and J'oz. of butter, moisten
with J pint of strong, hot bechamel sauce, and let them
cook for five minutes. Make an omelet with twelve
eggs✪ Lobster Omelet, and with a skimmer place the stewed Lobster in
the middle, fold over the side opposite the handle, lay in
more garnishing, fold the other side up, turn it on to a hot
dish, pour the sauce round, and serve.
(2) Cut the flesh of a small Lobster into little pieces,
and season it with salt and pepper. Put loz. of butter
and 1 table-spoonful of flour in a saucepan, mix them well
over the fire, then pour in 1 teacupful of stock ; stir it
until boiling, when put in the Lobster and the yolk of an
egg that has been beaten up with 1 table-spoonful of
lemon- juice. Stir the whole quickly without allowing it
to boil. Make one or two plain omelets, spread the above
mixture over them, and fold up. Put a folded napkin
or an ornamental dish-paper over a hot dish, place the
omelets on it, garnish with fried parsley, and serve.
Lobster Patties. — (1) Pick the meat out of one or two
Lobsters, and chop it very finely with the spawn ; mix
with it half its bulk of finely-grated breadcrumb, about 2oz.
of butter, and season to taste with salt, pepper, and a small
quantity of sweet herbs. Bind the mixture to a smooth paste
with the beaten yolk of one egg and a small quantity of
white wine✪ Lobster Patties. Make some puff paste, roll it out to Jin.
in thickness, and line some buttered patty-pans with it ; put
in each a lump of bread about the size of a walnut, then
cover with flats of putt' paste, trimming them off neatly, and
moistening and pressing them together round the edges.
Brush lightly over with a paste-brush dipped in beaten yolk
of egg, and bake in a brisk oven for fifteen minutes. Put
the Lobster mixture into a small lined saucepan, and stir it
over the fire until hot ; when the patties are cooked, lift
the covers off, remove the bread, and fill them with the
Lobster.✪ Lobster Patties
Page 373 · 4 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Lobster Mayonnaise. — (1) Take the flesh out of one or two Lobsters, and cut it into pieces of a convenient size. Have a border mould, and pour into it a layer (about Jin. thick) of pale-coloured aspic jelly just sufficiently melted. When tlie jelly begins to set, arrange round and over it some of the pieces of Lobster and a few tarragon -leaves, filling up by degrees with jelly. Put the mould in a cold place, and when the jelly is firmly set turn it out on a dish ; fill the centre with lettuce cut into shreds, and mixed with the remainder of the Lobster seasoned with pepper, salt, tarragon vinegar, and oil. Heap the lettuce and Lobster high, and cover it with mayonnaise sauce laid on very evenly. Garnish the heap of salad and the top of the mould with capers, stoned olives, 'tarragon, chervil, and garden cress chopped very fine, slices of hard-boiled eggs, slices of truffles, and the coral of the Lobster.
(2) Having procured a large boiled Lobster, separate the tail from the body, split both in two, break the claws off, and crack them ; arrange them on a dish, putting the body in the centre, and some little sprigs of fresh parsley round. Fill a sauceboat with mayonnaise sauce, and serve with the Lobster.
Lobster Omelet. — (1) Take 6oz. of boiled Lobster-meat and cut it into small pieces ; put them into a saute-pan with 1 wineglassful of white wine and J'oz. of butter, moisten with J pint of strong, hot bechamel sauce, and let them cook for five minutes. Make an omelet with twelve eggs, and with a skimmer place the stewed Lobster in the middle, fold over the side opposite the handle, lay in more garnishing, fold the other side up, turn it on to a hot dish, pour the sauce round, and serve.
(2) Cut the flesh of a small Lobster into little pieces,
and season it with salt and pepper. Put loz. of butter
and 1 table-spoonful of flour in a saucepan, mix them well over the fire, then pour in 1 teacupful of stock ; stir it
until boiling, when put in the Lobster and the yolk of an
egg that has been beaten up with 1 table-spoonful of lemon- juice. Stir the whole quickly without allowing it to boil. Make one or two plain omelets, spread the above mixture over them, and fold up. Put a folded napkin or an ornamental dish-paper over a hot dish, place the omelets on it, garnish with fried parsley, and serve.
Lobster Patties. — (1) Pick the meat out of one or two Lobsters, and chop it very finely with the spawn ; mix with it half its bulk of finely-grated breadcrumb, about 2oz. of butter, and season to taste with salt, pepper, and a small quantity of sweet herbs. Bind the mixture to a smooth paste with the beaten yolk of one egg and a small quantity of white wine. Make some puff paste, roll it out to Jin. in thickness, and line some buttered patty-pans with it ; put in each a lump of bread about the size of a walnut, then cover with flats of putt' paste, trimming them off neatly, and moistening and pressing them together round the edges. Brush lightly over with a paste-brush dipped in beaten yolk of egg, and bake in a brisk oven for fifteen minutes. Put the Lobster mixture into a small lined saucepan, and stir it over the fire until hot ; when the patties are cooked, lift the covers off, remove the bread, and fill them with the Lobster.
Records on this page
Lobster MayonnaiseLobster OmeletLobster PattiesLobster Patties