623. Lobster Salad

The Modern Housewife · Soyer, Alexis · 1849
Source
The Modern Housewife
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (18)
salad base
lobster preparation
sauce
sauce correction
Instructions (18)
  1. Dress a border of hard-boiled eggs, as directed in salad of game (No. 628).
  2. Fill the centre with some nice fresh salad.
  3. Take the flesh from a middling-sized lobster, which cut into as large slices as possible.
  4. Put the lobster flesh into a basin and season with a little pepper, salt, oil, and vinegar.
  5. Dress the seasoned lobster slices pyramidically upon the salad.
Sauce Preparation
  1. Put the yolks of two fresh eggs in a basin, with the yolk of a hard-boiled one rubbed through a sieve.
  2. Add half a saltspoonful of salt, and half that quantity of white pepper.
  3. Commence stirring round with a wooden spoon with the right hand, holding a bottle of salad oil in the left, dropping it in by degrees and continually stirring.
  4. When becoming thickish add a couple of spoonfuls of common vinegar by degrees, still keeping it stirred.
  5. Add more oil, proceeding thus until you have used three parts of a pint of oil, and a corresponding quantity of vinegar.
  6. By continually working, it will form a stiffish cream-looking sauce perfectly smooth.
  7. Add a little more seasoning if required.
  8. Add a teaspoonful of chopped parsley, with half that quantity of chopped eschalots.
  9. Pour the sauce over the lobster and serve.
Sauce Correction
  1. Should the sauce curdle in making, the operation must be again performed.
  2. Put a yolk of an egg into another basin, working it with a little oil until forming a stiffish paste.
  3. Stir in the curdled sauce by degrees until the whole becomes smooth.
  4. Always choose a cool place to make it in.
Original Text · last edited 12 days ago
623. Lobster Salad.—Dress a border of hard-boiled eggs, as directed in salad of game (No. 628), fill the centre with some nice fresh salad, then take the flesh from a middling-sized lobster, which cut into as large slices as possible, which put into a basin, and season with a little pepper, salt, oil, and vinegar, after which dress them pyramidically upon the salad, and have ready the following sauce: put the yolks of two fresh eggs in a basin, with the yolk of a hard-boiled one rubbed through a sieve, add half a saltspoonful of salt, and half that quantity of white pepper, and commence stirring round with a wooden spoon with the right hand, holding a bottle of salad oil in the left, dropping it in by degrees and continually stirring, and when becoming thickish add a couple of spoonfuls of common vinegar by degrees, still keeping it stirred, then more oil, proceeding thus until you have used three parts of a pint of oil, and a corresponding quantity of vinegar, by continually working, it will form a stiffish cream-looking sauce perfectly smooth; add a little more seasoning if required, and a teaspoonful of chopped parsley, with half that quantity of chopped eschalots, pour over the lobster and serve. Should the sauce curdle in making, the operation must be again performed, putting a yolk of an egg into another basin, working it with a little oil until forming a stiffish paste, when stir in the curdled sauce by degrees until the whole becomes smooth; always choose a cool place to make it in.
Notes
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