Lobster Salad for a Picnic

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 (14)

Salad base

Lobster Salad ↝ Crustaceans, lobster, northern, raw [Finfish and Shellfish Products]
aspic jelly
flaked lobster ↝ Lobster [Shellfish]
turned olives ↝ Olives, NFS [Olives, pickles, pickled vegetables]
anchovy fillets ↝ Fish, anchovy [Fish]
shreds of chilli skin (mind you get no seeds or it will be too hot for comfort)

Dressing

a dessertspoonful of French mustard (or English mustard rubbed smooth with equal parts of milk and tarragon vinegar) ↝ Mustard greens, raw [Vegetables and Vegetable Products]
English mustard rubbed smooth with equal parts of milk and tarragon vinegar ↝ Mustard greens, raw [Vegetables and Vegetable Products]
a saltspoonful of salt ↝ Salt, table, iodized [Spices and Herbs]
half that of freshly ground black pepper ↝ Spices, pepper, black [Spices and Herbs]
seven or eight good teaspoonfuls of salad oil to one of vinegar ↝ Oil, sesame, salad or cooking [Fats and Oils]
one of vinegar ↝ Vinegar [Mustard and other condiments]

Binding

sufficient aspic jelly

For serving

nice young lettuces ↝ Lettuce, raw [Lettuce and lettuce salads]

Instructions (6)

Line an ordinary pudding basin with aspic jelly.
Pack it lightly with flaked lobster, turned olives, anchovy fillets, and shreds of chilli skin (mind you get no seeds or it will be too hot for comfort).
Season it all with the following dressing: Mix together a dessertspoonful of French mustard (or English mustard rubbed smooth with equal parts of milk and tarragon vinegar), a saltspoonful of salt, and half that of freshly ground black pepper.
Working into this gradually seven or eight good teaspoonfuls of salad oil to one of vinegar (the usual proportion for oil and vinegar in a salad dressing is one part vinegar to three of oil, but a much more delicate one is one part vinegar to seven or eight of oil).
When this is well blended with the lobster run sufficient aspic jelly over it to fix it all, and let it stand till firm.
Pack it in its mould, and when you reach your destination break up some nice young lettuces, wiping them well, and removing the outer withered leaves.

Original Text · last edited 4 days ago

Lobster Salad for a Picnic.—Line an ordinary
pudding basin with aspic jelly, and pack it lightly
with flaked lobster, turned olives, anchovy fillets,
and shreds of chilli skin (mind you get no seeds or
it will be too hot for comfort), seasoning it all with
the following: Mix together a dessertspoonful of
French mustard (or English mustard rubbed smooth
with equal parts of milk and tarragon vinegar), a
saltspoonful of salt, and half that of freshly ground
black pepper, working into this gradually seven or
eight good teaspoonfuls of salad oil to one of
vinegar (the usual proportion for oil and vinegar in
a salad dressing is one part vinegar to three of oil,
but a much more delicate one is one part vinegar to
seven or eight of oil); when this is well blended
with the lobster run sufficient aspic jelly over it to
fix it all, and let it stand till firm. Pack it in its
mould, and when you reach your destination break
up some nice young lettuces, wiping them well, and
removing the outer withered leaves (these should

Notes

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