The Swedish, French, American cook book

Cook the lobster [see recipe: Boiled Lobster]. When cold re¬ move the meat carefully, cut in large pieces; take a white lettuce leaf for each portion; trim the leaf around, also the stem, and make it the shape of a handle; twist a little Spanish pepper around the stem; then put the small portion of lobster on the lettuce leaf and a tablespoon of rich mayonnaise dressing on top. Garnish with a thin slice of hard-boiled egg on each with a diamond of truffle on top and a strip of Spanish pepper all around the yolk; garnish with the heart of the lettuce in the centre. Can be served as a salad or as a cold luncheon dish. Stuffed Cucumber with Lobster a l’Americaine Concombre farci de Homard, a l’Americaine Secure nice young large cucumbers; peel with French fluted knife; on one side of the cucumber cut a space three inches long and one inch wide; remove the piece and scoop out all the seeds and inside of it with the small potato scooper, leaving a thin shell; leave cucumber in a pan with some water, little pepper and salt, to cook; when cooked, leave in the juice until cold; then fill it with the chartreuse of lobster [if two cucumbers, sprinkle one with chopped truffles and the other with chopped roe from the lobster]; arrange on nice white lettuce leaves on a bias on a platter, one a little lower than the other to make it look artistic. Serve with aurorian sauce or an American dressing for luncheon or supper. Lobster on the Skewer a la Chaud-froid Brochette de Homard a la Chaud-froid Carefully remove the meat from the freshly boiled lobster and cut in nice large pieces; put on a well-polished silver skewer, leaving a little space in between each piece; chaud-froid with the mayon¬ naise chaud-froid; sprinkle every other with truffles and chopped roe from the lobster; then put on individual pieces of puff paste; garnish with the claws of the lobster and lettuce leaves all around. Serve with a mayonnaise dressing, with the salad, or as a cold dish for luncheon or supper. Aspic of Lobster ( Homard en Aspic) a la Chartreuse Take a lobster mould, or a fish mould curled or straight, if a lobster mould is not at hand. Glaze with an aspic of lobster, see recipe; Lobster a la Charlotte, then decorate with chopped roe of the lobster with truffles, cooked white of egg, and chopped parsley and make an eye of truffles and lemon and put in its place. Fill the claws in with the chopped roe of the lobster if a lobster mould. This will make the dish look like a perfect lobster when turned out. Then add some more aspic on top of the decoration and then fill. Slice the best part of the lobster in thin slices; lay one piece resting on top of the other, the half mould full; then fill the height of the lobster with the aspic that has just commenced to set- tie. When this is cold fill the mould with the chartreuse of lobster, leave on ice until cold; turn out on a paper doily. Garnish with lobster claws and lettuce leaves and chopped aspic. This dish is served with the salad or as a cold dish with auronan sauce. Aspic of Lobster with Spinach, a la Lydie Matilde Homard en Aspic aux Epinards, a la Lydie Matilde