Darioles de Homard en aspic

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 (12)
  1. Cut a medium lobster into dice.
  2. Beat the cream from the inside into some rich mayonnaise.
  3. Stir in the minced lobster and about 1oz. of mustard and cress.
  4. Line some dariole moulds with aspic.
  5. Fill these with the mixture, rapping each smartly on the table to set the filling.
  6. Cover with a little just liquid aspic and leave till set.
  7. Have ready some small square paper cases.
  8. Put a slice of seasoned tomato in each case, with a little salad mixed with mayonnaise.
  9. Turn out the moulds, set one in each case.
  10. Add a little salad and chopped aspic all around.
  11. At alternate corners set a quarter of a plover's egg.
  12. Garnish the opposite corners with a thick strip of truffle.
Original Text · last edited 4 days ago
Darioles de Homard en aspic.—Cut a medium lobster into dice ; beat the cream from the inside into some rich mayonnaise, then stir in the minced lobster and about 1oz. of mustard and cress. Line some dariole moulds with aspic, and fill these with the mixture, rapping each smartly on the table to set the filling, cover with a little just liquid aspic and leave till set. Have ready some small square paper cases, put a slice of seasoned tomato in each, with a little salad mixed with mayonnaise, then turn out the moulds, set one in each case, add a little salad and chopped aspic all round, then at alternate corners set a quarter of a plover's egg, garnishing the opposite corners with a thick strip of truffle. (Crab is delicious thus.)
Notes
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