Devilled Lobster Ices

The "Queen" Cookery Books. No.9. Sala... · S. Beaty-Pownall · 1905
Source
The "Queen" Cookery Books. No.9. Salads, Sandwiches, and Savories.
Status
success · extracted 4 days ago
Not a recipe
No
Ingredients (12)
Instructions (9)
  1. Mince and pound 8oz. of cooked lobster with a dessertspoonful of warm glaze, a teaspoonful of curry powder, one and a half tablespoonfuls of Yorkshire relish, or any nice sauce (good tomato ketchup is excellent), the hard-boiled yolks of three eggs, and four washed and boned anchovies.
  2. Rub this all through the sieve.
  3. Mix with it half a pint of strong veal stock (mutton bone jelly answers also) in which you have dissolved about a 1/2oz. of best leaf gelatine.
  4. Lastly mix in lightly and thoroughly a third of a pint of stiffly whipped cream.
  5. Have ready some small bombe moulds previously lined with rather stiff aspic jelly.
  6. Fill up the moulds with the lobster mixture.
  7. Place them in the charged ice cave for one or more hours.
  8. Turn out and serve garnished with seasoned watercress.
  9. If using chicken or game instead of lobster, use chicken stock, or stock made from the game bones.
Original Text · last edited 4 days ago
Devilled Lobster Ices.—Mince and pound 8oz. of cooked lobster with a dessertspoonful of warm glaze, a teaspoonful of curry powder, one and a half table-spoonfuls of Yorkshire relish, or any nice sauce (good tomato ketchup is excellent), the hard-boiled yolks of three eggs, and four washed and boned anchovies ; then rub this all through the sieve, mix with it half a pint of strong veal stock (mutton bone jelly answers also) in which you have dissolved about a ½oz. of best leaf gelatine, and lastly mix in lightly and thoroughly a third of a pint of stiffly whipped cream. Have ready some small bombe moulds previously lined with rather stiff aspic jelly, fill up the moulds with the lobster mixture, and place them in the charged ice cave for one or more hours ; then turn out and serve garnished with seasoned watercress. Chicken or game can, if liked, be used instead of the lobster, but then use chicken stock, or stock made from the game bones. Both these last recipes are adaptations from Mrs. A. B. Marshall.
Notes
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