Fish Salads.
of sifted yolk or chopped white of egg alternately with the coral. Garnish with the fans and feelers of the lobster. Or, arrange as before, then finish the centre with a bouquet of heart leaves of lettuce and the head of the lobster. Garnish with stars of mayonnaise and fans from the tail.
Lobster Salad Victoria.
Cut the lobster meat into inch pieces; add one cucumber, peeled and cut in cubes, and four truffles, cut in thin slices and the slices in halves. Beat the creamy parts of the lobster smooth, then fold into one cup of mayonnaise dressing. Sprinkle the lobster, truffle, and cucumber with a little French dressing; mix lightly and turn on to a bed of lettuce leaves; dispose the cooked heads of a bunch of asparagus above, and the mayonnaise mixture above the asparagus; sift dried lobster coral over the whole.
Lobster Salad, No. 3.
Ingredients.
- 2 good-sized lobsters.
- Lettuce.
- Mayonnaise, or sauce tartare.
- Lobster cutlets.
- 2 tablespoonfuls of butter.
- ⅓ a cup of flour.
- Salt and paprica.
- 1 cup of milk.
- Lobster coral.
- 1 tablespoonful of butter.
- 1 yolk of egg.
- 1 teaspoonful of lemon juice.
- 2 cups of lobster meat.
- 3 cups of aspic jelly.
Method.—Make a white sauce of the butter, flour, seasonings and milk; add the coral and
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