Page:Mrs Beeton's Book of Household Management.djvu/396

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Ingredients.—1 large or 2 small lobsters, 1 pint of aspic jelly, 3 hard-boiled eggs, a large lettuce, a few tarragon leaves, capers, olives stoned, and truffles; oil and vinegar, pepper and salt, Mayonnaise sauce (see Sauces).

Method.—Put into a quart border mould enough melted aspic jelly to thinly cover it, and when it begins to set, arrange in it the flesh of the body and claws of the lobster (which should be cut into neat pieces) with a few tarragon leaves and capers, filling up the mould with the jelly. Well wash, dry, and shred the lettuce, and mix with it the remainder of the lobster, the oil and vinegar, with pepper and salt. When the mould is firmly set, turn it out and pile the salad in the centre, and around it as a border, masking it smoothly with a thick Mayonnaise sauce. Lastly, garnish the whole with the eggs cut up, the coral and the little claws of the lobster, the capers and truffles, etc.

Time.—About 2 hours. Average Cost, 3s. 6d., exclusive of sauce. Sufficient for 6 persons. Seasonable at any time.

Ingredients.—1 lobster, 1½ ozs. of butter, 2 or 3 tablespoonfuls of white sauce, 1 egg, the juice of ½ a lemon, 1 dessertspoonful of finely-chopped parsley, ½ a teaspoonful of finely-chopped shallots, brown breadcrumbs, nutmeg, salt and pepper.

Method.—Cut the lobster in two lengthwise, remove the meat from the shells, and mince it coarsely. Melt the butter in a stewpan, fry the shallots for 2 or 3 minutes without browning, then add the lobster, white sauce, parsley, lemon-juice, a pinch of nutmeg, as well as salt and pepper to taste; then stir over the fire until thoroughly hot. Beat the egg slightly, add it to the mixture, and cook until it begins to bind. Have ready the two halves of the large shell, put in the mixture, cover lightly with brown breadcrumbs, put 3 or 4 very small