Lobster Salad. — (1) Pick the flesh out of two freshly-boiled Lobsters, keeping the shells (which should be nicely washed, and reserved for further use) as whole as possible. Chop the flesh finely, and mix it with a good mayonnaise salad- dressing. Wash and cut some lettuces into thin shreds, p>ile them in the centre on an oval-shaped salad-dish, arrange round it a border of endive, and pour the mayon- naise mixture in the centre. Cut some white heart of celery into pieces of various sizes, and arrange in fan- For details respecting Culinary Processes. Utensils, Sauces, d-e., referred to, see under their special heads. 876 THE ENCYCLOPAEDIA OF PRACTICAL COOKERY. Lobster — continued. shaped groups against the endive. Garnish round all with crohtons of aspic jelly. Place the shells of the Lobsters on the top, lengthwise, head to head, put across their Fig. 1095. Lobster Salad. hacks some rounds of cucumber overlapping each other, (see Fig. 1095) and serve. (2) Wash and thoroughly dry some endive and two large lettuces ; cut them finely with a silver knife, or else pull them in pieces with the fingers ; put them in a howl, with the pickings from the body of one hen Lobster, a little of the meat from the claws cut into small pieces, and some salad-dressing. Pass the coral of the Lobster and the yolks of three hard-boiled eggs through a sieve, and sprinkle them over the salad, arranging tastefully over it some sliced cucumber, beetroot, and radishes. Put a border of hard-boiled eggs cut in quarters round the salad, with some of the delicate leaves of the celery and endive between them. (3) Select a nice-sized boiled Lobster, and pick out all the meat ; beat the yolks of two eggs with 3 table-spoon- fuls of salad-oil and 1 teaspoonful of made mustard, then mix in 6 table-spoonfuls of vinegar, a little salt✪ Lobster Rissoles, the soft part of the Lobster, and chilli vinegar to taste. Put the remainder of the Lobster in a salad-howl, and pom- the above prepara- tion over it. Cut up some lettuces, thoroughly wash and dry them, moisten well with the dressing, put them on the top of the Lobster, and serve. (4) Cut the meat of a Lobster in long thin strips, then cut these into dice. Place them in an earthenware howl and season with 4 table-spoonfuls of vinegar, 2 table-spoonfuls of oil, and a little salt and pepper. W ell wash a lettuce, and shake in a wire basket to free it of water. Put two or three leaves together in the form of a shell, and arrange these shells together on a flat dish. Mix one half of the mayonnaise dressing with the Lobster, put a little of this in each cluster of leaves, and pour over a little more of the dressing. Garnish the border of the dish with whole leaves. (5) This is prepared in the same way as for Salad of Fillets of Sole, or the Lobster may he dressed with- out any sauce. The shell should be broken, the body put in the centre, the tail cut in two on each side, and the claws at the ends. ✪ Lobster Salad

AI-modernized reading of the original text

Lobster Salad. — (1) Pick the flesh out of two freshly-boiled Lobsters, keeping the shells (which should be nicely washed, and reserved for further use) as whole as possible. Chop the flesh finely, and mix it with a good mayonnaise saladdressing. Wash and cut some lettuces into thin shreds, pile them in the centre on an oval-shaped salad-dish, arrange round it a border of endive, and pour the mayonnaise mixture in the centre. Cut some white heart of celery into pieces of various sizes, and arrange in fan- For details respecting Culinary Processes. Utensils, Sauces, d-e., referred to, see under their special heads. Lobster — continued. shaped groups against the endive. Garnish round all with croutons of aspic jelly. Place the shells of the Lobsters on the top, lengthwise, head to head, put across their Fig. 1095. Lobster Salad. hacks some rounds of cucumber overlapping each other, (see Fig. 1095) and serve. (2) Wash and thoroughly dry some endive and two large lettuces ; cut them finely with a silver knife, or else pull them in pieces with the fingers ; put them in a bowl, with the pickings from the body of one hen Lobster, a little of the meat from the claws cut into small pieces, and some salad-dressing. Pass the coral of the Lobster and the yolks of three hard-boiled eggs through a sieve, and sprinkle them over the salad, arranging tastefully over it some sliced cucumber, beetroot, and radishes. Put a border of hard-boiled eggs cut in quarters round the salad, with some of the delicate leaves of the celery and endive between them. (3) Select a nice-sized boiled Lobster, and pick out all the meat ; beat the yolks of two eggs with 3 table-spoonfuls of salad-oil and 1 teaspoonful of made mustard, then mix in 6 table-spoonfuls of vinegar, a little salt, the soft part of the Lobster, and chilli vinegar to taste. Put the remainder of the Lobster in a salad-howl, and pour the above preparation over it. Cut up some lettuces, thoroughly wash and dry them, moisten well with the dressing, put them on the top of the Lobster, and serve. (4) Cut the meat of a Lobster in long thin strips, then cut these into dice. Place them in an earthenware bowl and season with 4 table-spoonfuls of vinegar, 2 table-spoonfuls of oil, and a little salt and pepper. W ell wash a lettuce, and shake in a wire basket to free it of water. Put two or three leaves together in the form of a shell, and arrange these shells together on a flat dish. Mix one half of the mayonnaise dressing with the Lobster, put a little of this in each cluster of leaves, and pour over a little more of the dressing. Garnish the border of the dish with whole leaves. (5) This is prepared in the same way as for Salad of Fillets of Sole, or the Lobster may he dressed without any sauce. The shell should be broken, the body put in the centre, the tail cut in two on each side, and the claws at the ends.

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