Lobster Mayonnaise with Aspic

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894
Source
Mrs. A.B. Marshall's cookery book
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (12)
main ingredients
for seasoning and garnish
Instructions (1)
  1. Remove the meat from a nice fresh lobster, cut the back into neat pieces, the claws may be left whole or cut up as preferred; place the pieces on a dish or tin, and sprinkle half of them with chopped parsley or tarragon and chervil, and the other half with the lobster coral; lightly mask the pieces with liquid aspic jelly; and when it is set dish up the pieces with the coral and parsley alternating on a border of aspic jelly; tastefully arrange on the dish some fresh crop lettuce, a little tarragon and chervil, French capers, turned olives, filleted anchovies, quarters of hard-boiled egg and garnish the whole with thick mayonnaise sauce.
Original Text
Lobster Mayonnaise with Aspic. (Mayonnaise de Homard à la Gelée.) Remove the meat from a nice fresh lobster, cut the back into neat pieces, the claws may be left whole or cut up as preferred; place the pieces on a dish or tin, and sprinkle half of them with chopped parsley or tarragon and chervil, and the other half with the lobster coral; lightly mask the pieces with liquid aspic jelly; and when it is set dish up the pieces with the coral and parsley alternating on a border of aspic jelly; tastefully arrange on the dish some fresh crop lettuce, a little tarragon and chervil, French capers, turned olives, filleted anchovies, quarters of hard-boiled egg and garnish the whole with thick mayonnaise sauce. This is a nice dish for luncheon, dinner, and cold collations. Cold salmon and chicken from a previous dinner may be served in the same way.
Notes
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