The Swedish, French, American cook book

Take a lobster mould (or a fish mould if a lobster mould is not at hand), curled or straight; cover with an aspic of lobster [see recipe: Lobster a la Charlotte]; then decorate with a chopped roe of the lobster, truffles, white of egg, and chopped parsley; make an eye of truffles and lemon. Fill the claws in with the chopped roe, if a lobster mould. This will make the dish look like a perfect lobster when turned out. Add some more aspic on top of the decoration and then fill. Slice the best part of the lobster in thin slices; lay them 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 settle. When cold, fill the mould with the second filling. Second Filling. One cup of cooked, very green spinach that has gone through the machine four or five times, one cup of ground lobster. Stir all together in a saucepan in a bowl of ice; add six spoons dissolved Cox’s gelatine, four tablespoons mayonnaise dressing, two tablespoons sherry, cayenne pepper, and salt, and half a cup whipped cream. Fill mould; leave on ice until cold; when ready to serve, turn out on a paper napkin or doily; garnish with the claws and chopped aspic all around. Serve as a cold dish with cold aurorian sauce, or with the salad for luncheon or supper. Scalloped Lobsters on Half Shell a l’Americaine Homard dentele, sur VEcaille, a V Americaine Cook lobsters in boiling water for about eighteen minutes; when cold, take from the water, remove shells (carefully, so as not to break the head shells) and small claws; remove the meat and cut it in small dices; then cut the shells in halves and trim them all around so as to make them neat and dainty. Make an American sauce [see recipe: American Sauce]; mix lobster with the sauce; save part of sauce for top of the shells; fill shells with lobster; spread on top with the sauce; decorate with strips of truffles all around and little diamonds of truffles, small branches and designs according to taste. Arrange on a platter or a paper doily with parsley in the centre; garnish with the small claws all around, parsley, or lettuce leaves. Serve as entree for luncheon or supper. Lobster ( Homard ) a la Figaro Cook small lobsters — according to the number of people to be served for; remove meat from the body, claws, and tail; cut in small pieces, adding chives and chervil. If desired, add a little Tarragona; to one cupof lobster add two spoons of mayonnaise dressing; fill shells — cut in halves and neatly trimmed ;spread on top with some mayonnaise dressing and decorate with fine strips of Spanish pepper, truffles, curled anchovy on the top, or some capers stuck around make an improvement of the dish; then glaze shells with aspic; arrange in ring style with the head out and the wide part in. If a small lob¬ ster at hand, decorate with stirred butter colored green and its natural color, and place on a high crouton of bread in the centre. Garnish with chopped aspic, small claws, and parsley. Cold dish for dinner or supper. If the lobster is served in the centre it is called Lobster on Tourteau a la Figaro. Lobster ( Homard ) a la Celestine