The Swedish, French, American cook book

Take a 2-pound lobster; cook in water and salt for about eighteen minutes; leave in the broth until cold; then take out the meat from the shell; pass it through machine once; put it in a sauce¬ pan in a bowl of ice; add to that two spoons sherry, four spoons dissolved Cox’s gelatine, pepper and salt; when it begins to thicken add half a cup whipped cream. Fill little chop moulds that have been glazed with the lobster aspic; half of them decorated with a daisy of cooked white of egg and the other half with a daisy of truffles; leave on ice until ready to serve. Turn out on a founda¬ tion of cold spinach or aspic — white and black alternately; put a little paper frill in each of the chops and garnish with the lobster claws around and some parsley. Serve in the centre cold aurorian sauce. This is served as a cold dish, or with the salad; or it can be made a complete salad dish by putting a few lettuce leaves all around. Aspic of Lobster ( Homard en Aspic ) a la Chaud-froid Cook the lobster in water and some salt for about eighteen minutes; leave in the broth until cold; take out and remove the meat carefully — the pieces of even size; put on a broiler; chaudfroid with the chaud-froid sauce; sprinkle some of them with the chopped roe from the lobster and half of the pieces with truffles. Line a mould with lobster aspic. [See recipe: Lobster a la Char¬ lotte]; put the pieces of lobster down in the mould — first one that is sprinkled with truffles then the other that is sprinkled with roe alternately; then fill the mould; cover the pieces with the cold aspic; rest the other pieces against the side carefully; cover with the aspic again; then fill mould with the chartreuse of lobster. Leave on ice until ready to serve; turn out, garnish all around with lobster claws and lettuce leaves. This is served with the salad as a cold dish with cold aurorian or mayonnaise dressing in the centre. Chartreuse of Lobster. Take one cup cooked lobster put through the machine once; put in a saucepan in a bowl of ice; add to that two spoons sherry, pepper and salt, four tablespoons dissolved Cox’s gelatine; when it begins to thicken add half a cup whipped cream. Lobster Cutlet ( Cotelette de Homard) a la Alexandra Take meat from two pounds of boiled lobster; pass through the machine once; put in a saucepan in a bowl of ice; to that add three spoons milk, two spoons sherry, cayenne pepper and salt, five spoons dissolved Cox’s gelatine, three spoons mayonnaise dressing. Stir until it commences to stiffen, then add half a cup whipped cream; take tablespoonfuls and put on a platter; let stand for a few minutes then form in small cutlets — pointed on one side and wide on the other — all nicely shaped and exactly the same size. When settled put on a broiler; chaud-froid with the chaud-froid sauce, decorate with a strip of Spanish pepper around the cutlets and tiny dia¬ monds of truffles, with a fine branch of truffles in the centre. Put a little paper frill in each and arrange them on a green mayon¬ naise foundation with cold aurorian sauce in the centre. Garnish with chopped lobster aspic, claws and parsley around. Lobster with Mayonnaise ( Mayonnaise au Homard) a la Eldora