619. Miroton Salad of Lobster

The Modern Housewife · Soyer, Alexis · 1849

Source: The Modern Housewife
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (14)

for the salad

fresh salad ↝ Carrots, raw, salad [Coleslaw, non-lettuce salads]
lobster ↝ Lobster [Shellfish]
slices of eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
gherkins ↝ Pickles, NFS [Olives, pickles, pickled vegetables]

for the sauce

interior of the lobster
your sauce ↝ Sauce, NFS [Dips, gravies, other sauces]

for alternative fish salad

Any other kind of fish, as cod fish, &c., when cold ↝ Fish, raw [Fish]
salt ↝ Salt, table, iodized [Spices and Herbs]
pepper ↝ Spices, pepper, black [Spices and Herbs]
nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
slices of onion ↝ Onions, raw [Vegetables and Vegetable Products]
parsley ↝ Parsley, raw [Not included in a food category]
a little oil ↝ Oil, safflower [Fats and Oils]
vinegar ↝ Vinegar [Mustard and other condiments]

Instructions (17)

Salad Preparation

Prepare and ornament a border of eggs, like for that of game.
Put a thick layer of fresh salad in the centre.
Divide the lobster in two across the back.
Extract the meat carefully out of the lobster.
Cut the lobster meat in a round or slanting direction to the thickness of a crown piece.
Break the lobster claws and cut them the same way.
Arrange the lobster meat and claws on the salad to form a thick crown near the border of eggs.
Intersperse the lobster with slices of eggs and gherkins.

Sauce Preparation

Take the interior of the lobster.
Pound the lobster interior and pass it through a fine sieve.
Add the pounded lobster interior to your sauce.

Alternative Fish Salad Preparation

If there is any fish left from the previous day, prepare a salad of it, particularly in summer.
Cut or break any other kind of fish (as cod fish, &c.), when cold, in slices.
Lay the fish slices in a basin.
Season over with salt, pepper, nutmeg, slices of onion, parsley, a little oil and vinegar.
Put the seasoned fish in the refrigerator for two hours before serving.
Proceed as for lobster salad.

Original Text · last edited 12 days ago

619. Miroton Salad of Lobster.—Prepare and ornament a border of eggs, like for that of game, put a thick layer of fresh salad in the centre, and dress over it in a crown, the lobster interspersed with slices of eggs and gherkins. The lobster must be divided in two across the back, extract the meat carefully out of it, and cut it in a round or slanting direction to the thickness of a crown piece, break the claws and cut the same way, and place on salad as above, so as to form a thick crown near the border of eggs, then take the interior of the lobster, pound it and pass it through a fine sieve, add to your sauce.

Any other kind of fish, as cod fish, &c., when cold, cut or break them in slices, lay them in a basin, season over with salt, pepper, nutmeg, slices of onion, parsley, a little oil and vinegar; put it in two hours before serving, and proceed as for lobster.

If there is any fish left from the previous day, I always make a salad of it, particularly in summer; there are many who object to so much oil, in which case it may be diminished.

Notes

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