This section is from the book "Mrs. Allen's Cook Book", by Mrs. Ida C. Bailey Allen. See also: The Conscious Cook: Delicious Meatless Recipes That Will Change the Way You Eat.
3 cupfuls cold boiled lobster, diced
1 cupful diced celery
2 tablesooonfuls olive oil
Mix together the lobster, celery, oil and vinegar, and then add mayonnaise to moisten. Chill, arrange on lettuce leaves and garnish with mayonnaise; dust with powdered parsley.
Prepare Lobster Salad according to the preceding recipe. Fill small scallop shells with the mixture, pour a little mayonnaise over the top, and garnish with capers, figures cut from pimentoes and parsley.
2 tablespoonfuls granulated gelatine
Few grains salt and pepper
3 cupfuls cooked oyster plant Additional mayonnaise Lettuce
Soften the gelatine in water to cover; then melt it over steam. Add the seasoning and mayonnaise to the lobster and fold in the cream and gelatine. Pour into a border mould and chill. Unmould on lettuce leaves and fill the center with the oyster plant, mixed lightly with French dressing. Serve with additional mayonnaise.