Quarter of a pint of Bechamel or white sauce. Quarter of a pint of cream. Quarter of a pint of mayonnaise sauce. Three-quarters of a pint of aspic jelly. Half an endive. One lettuce. Sufficient for six or seven.)
Put the feelers of the lobster on one side. Remove all the meat from the shell and chop it finely. Take all skin and bones from the whiting. If there is any lobster coral, wash and dry it; pound about half of it in a mortar, and rub it through a sieve. Put the rest of it in a mortar with the butter, and pound them well together, then rub them through a sieve. Next pound together the meat of the lobster, the whiting, and sauce. When these are well blended, add the lobster, butter, and salt and pepper to taste. Heat the aspic, then cook it with the lid off the pan until it is reduced to about half the quantity.
Whisk the cream until it will just hang on the whisk, then add this and the aspic gradually to the lobster mixture, stirring all well together.
Have ready a pretty, fluted border-mould, rinse it out in cold water, pour in a little melted aspic, and let it set, then sprinkle in the powdered lobster coral. Set this with a few drops of aspic. When this is set pour in the lobster mixture, and leave it until it is cold. Dip the mould into tepid water, and turn the cream on to a dish.
Wash and prepare the lettuce and endive, tear them into small pieces, keeping out a few pretty feathery bits with which to garnish the dish. Mix the salad with the mayonnaise, then pile it up in the centre of the cream, arranging the feathery pieces of endive and the feelers, on the top. Arrange a border of chopped aspic round the base, and serve as cold as possible. Cost, from 3s. 6d.