Salad Of Lobster A La Turque Salade De Homard A La Turque

Line a piccolo border mould about a quarter of an inch thick with aspic jelly, and fill up the centre with lobster puree, then set aside in a cool place till firm. Line some little egg moulds similarly to the border mould, and place them in a basin containing crushed ice; when the aspic is set line them again about an eighth of an inch thick with lobster puree, and place, when in season, a boiled bantam's or plover's egg in the centre; when these are not obtainable use the hard-boiled yolk of an egg; fill up the moulds with a little cool aspic jelly, close the two parts of the moulds together, and put them aside on ice till firm. When ready to serve dip the border mould into hot water, pass a clean cloth over the bottom to absorb any moisture, then turn out on to the-dish on which it has to be sent to table; turn out the little eggs similarly, and arrange one in each of the spaces of the border mould, and set this with a little finely chopped aspic jelly by means of a forcing bag with a small plain pipe; fill up the centre of the border with a nice lettuce salad, and on this arrange some cooked lobster prepared as below, and also one of the little eggs; garnish round the dish with a thick Mayonnaise sauce (vol. i.) made by mixing with half a pint of mayonnaise a quarter of a pint of liquid aspic, and stirring on ice till beginning to set, then use by means of a forcing bag and large rose pipe, and sprinkle here and there with a little lobster coral and chopped parsley, and garnish with some cooked prawns and little sprigs of tarragon and chervil, as in engraving; serve for a dressed fish, or for a second-course dish, or for a ball supper, etc.

Puree For Lobster A La Turque

Pound all together till smooth half a pound of cooked lobster, six washed and boned anchovies, two hard-boiled yolks of eggs, a dessertspoonful of anchovy essence, a dust of coralline pepper, a few drops of liquid carmine, two tablespoonfuls of thick cream, and one tablespoonful of salad oil; when pounded mix in three-quarters of a pint of aspic jelly, rub through a tammy cloth or fine hair sieve and use when cooling.

Garnishing For Lobster A La Turque

Take the body from a cooked lobster, free it from bone, and cut it into slices about a quarter of an inch thick, place the pieces on a dish or tin and mask them over with a little liquid aspic jelly, sprinkle with a little lobster coral and finely chopped parsley and leave them till set, then trim the edges and use.

Souffle Of Lobster A La Diable Homard En Souffle A La Diable

Chop finely a large freshly cooked lobster and the creamy part of the head; put the raw yolks of six eggs in a basin and stir them well for ten minutes with a saltspoonful of French mustard, a pinch of English mustard, a dust of coralline pepper, a pinch of salt, a saltspoonful of tarragon vinegar, a pinch of chopped tarragon, a teaspoonful of essence of anchovy, and a few drops of carmine; then add the cut lobster and two tablespoonfuls of stiffly whipped cream; whip the whites of eight eggs till quite stiff, with a pinch of salt, and add to the other ingredients. Butter a pie dish or souffle dish, put a band of well-buttered paper round it, standing about three inches higher than the edge of the dish, and pour in the mixture and put into the oven to cook for twelve to fifteen minutes; take up, remove the paper, and sprinkle a little lobster coral or coralline pepper on the top; serve hot on a napkin and sprinkle with chopped parsley, and serve Tomato butter (vol. i. page 25) in a boat if served in the fish course; if served as a second-course dish in place of game omit the Tomato butter.