(2628). Crab Salad (Salade De Crabes)

Cook some crabs as explained in bisque of crabs (No. 198); pick the meat from the shells and put it on the ice; serve when very cold, seasoned with salt, pepper, oil and vinegar; sprinkle over the whole some finely cut-up chives and chervil, also some chopped lobster or crab coral.

(2638). Lobster Or Spiny Lobster Salad, American Style (Salade De Homard Ou De Langouste A L'Americaine)

Cook two medium lobsters weighing three pounds each, let get cold, then break the shells and remove the meat from the tails and claws, cutting it into five-eighth inch dice; season all with salt, pepper, oil, vinegar and mustard, and let macerate for half an hour. Drain, and range them in a salad bowl over a bed of white and well-seasoned lettuce leaves; dress it dome-shaped, and cover the surface with a firm and consistent mayonnaise (No. 606); decorate with the lobster claw's, hard-boiled eggs, olives, capers, beets and pickled cucumbers, laying on the extreme top a pretty white lettuce head.

(2642). Oyster Salad (Salade D'Huitres)

Half-fill a salad bowl with white and finely cut lettuce leaves; place on top some pickled oysters cut in two or three pieces, and cover with a layer of mayonnaise sauce (No. 606). Decorate the top, with lobster coral, beetroot, pickled cucumbers, capers, hard-boiled eggs and small pickled oyster crabs, or else use young pepper grass, two inches long, and well washed. (This cress can be sown in pots and will grow during the whole season; the smaller the plant the better and stronger is the taste.)

(2647). Shrimp Salad (Salade De Crevettes)

Skin the shrimps, already cooked in unsalted water, season them with salt, pepper, oil and vinegar, and serve them in a salad bowl on top of lettuce leaves, and sprinkle over some chopped parsley: lay a lettuce head on top, or, if preferred, when the shrimps are dressed, cover them with a mayonnaise sauce (No. 606), and instead of laving them in the salad bowl they may be set inside a border made as follows: Coat a border mold (.Fig. 470) with some clear jelly (No. 103), decorate it through a cornet with lobster butter and Montpellier butter (No. 580), then fill it up with whipped jelly. Unmold and surround it with quartered hard-boiled eggs, and garnish the inside of the border with some seasoned lettuce; on top of this lay the seasoned shrimps in a pyramid, and sprinkle some chopped parsley over them; set on the summit a lettuce heart, and serve a mayonnaise sauce (No. 606) separately.