Lobster Mayonnaise à l’Osborne

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 (10)
For the garnish
For the main filling
For the fluted border mould
Instructions (16)
  1. Cut pea-shaped pieces from a cucumber using a pea cutter.
  2. Cook the cucumber pieces in cold water with a little salt until tender.
  3. Cut similar pea-shaped pieces from hard-boiled white of egg.
  4. Cut similar pea-shaped pieces from cooked beetroot.
  5. Line little bouche cups thinly with aspic jelly.
  6. Garnish the cups in rings with the pea shapes of cucumber, egg, beetroot, and French capers, arranging them alternately for a pretty effect.
  7. Cover the bottom and halfway up the sides of the moulds with these rings.
  8. Garnish the rest of the sides with little picked leaves of chervil.
  9. Set the garnish with a little more aspic.
  10. Remove the shell from a freshly cooked lobster.
  11. Cut the back piece of the lobster into round slices about a quarter of an inch thick.
  12. Place one slice of lobster in each prepared mould.
  13. Fill the moulds with mayonnaise aspic and set aside to set.
  14. Prepare a fluted border mould in the same manner (line and garnish).
  15. Fill the fluted border mould with picked shrimps.
  16. Set the shrimps with aspic mayonnaise and let it set.
Original Text
Lobster Mayonnaise à l’Osborne. (Mayonnaise de Homard à l’Osborne.) Cut from a cucumber, by means of a pea cutter, some pea-shaped pieces, and cook these till tender by putting them in cold water with a little salt and boiling them; also cut out some similar pieces of hard-boiled white of egg and cooked beetroot. Line some little bouche cups thinly with aspic jelly, and garnish them in rings with the pea shapes of cucumber, egg, beetroot, and also French capers, arranging these ingredients alternately on the aspic that the colours may have a pretty effect, and covering the bottom of the moulds and half-way up the sides with these rings, garnish round the rest of the sides with little picked leaves of chervil, and set the garnish with a little more aspic. Remove the shell from a freshly cooked lobster, and cut the back piece of the fish in round slices about a quarter of an inch thick, place one piece in each of the prepared moulds, and fill the moulds up with mayonnaise aspic, and put them aside to set. Line, garnish, and prepare a fluted border mould in the same manner, fill it up with picked shrimps, and set them similarly with aspic mayonnaise, and let it set. When ready
Notes
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