Prepare a border of hard-boiled eggs as directed for salade de grouse (No. 1038), dress some nice fresh salad in the centre, then take the flesh from a very fine lobster, or two middling-sized ones, cut it in as large slices as possible, put it in a basin, and season with a little tarragon, and chervil, pepper, and salt; dress them in pyramid upon the salad, interspersing six mild Indian pickles in slices, and serving with a good white sauce mayonnaise (No. 1364) over.
No. 1045. Mayonnaise de Homard à la gelée.
Prepare a border of half hard-boiled eggs and half croutons of strong aspic (No. 1360), cut the same height as the eggs, and triangular, dress some salad in the centre as in the last, and the lobster well seasoned upon the top, and sauce over with a sauce mayonnaise à la gelée (No. 1361).
No. 1046. Miroton de Homard à la Cardinale.
Cut the flesh of a large lobster into slices as large as possible, and nearly an equal size; reduce a pint of white sauce (No. 7) (with which you have mixed two tablespoonfuls of tarragon vinegar) to two thirds; then dip half the pieces of lobster into it with a fork, and place them on a dish to cool, add two ounces of red lobster butter (No. 77) to the remainder of the sauce, stir it well in, and dip in the remainder of the pieces; when cold and set, dress them in crown upon salad, with a white mayonnaise in the centre.
No. 1047. Homard en Aspic.
Cut twenty slices of lobster as above, of equal sizes, dip them into the white sauce as there directed, and put them by until cold; then put a little clear aspic jelly (No. 1360) in the bottom of a flat cylinder mould, ornament it with the whites of hard-boiled eggs cut in diamonds, squares, leaves, and crescents, arranged in the form of wreaths, branches, &c.; just cover with a little more jelly, and when set lay in the slices of lobster slanting, one resting upon the other, and fill up the mould with aspic, place it on the ice, and when firm dip the mould in warm water, and turn the aspic out upon your dish; fill the centre with some finely cut salad, upon which build some more lobster, which sauce over with a sauce mayonnaise à la gelée (No. 1361), but not to run over the aspic.
No. 1048. Homard au Gratin.
Procure three small lobsters, cut them down the centre, save all the shells, and cut the flesh into small slices, put a spoonful of chopped onions into a stewpan, with a small piece of butter, pass them over a sharp fire a few minutes, keeping them stirred; then add a pint of white sauce, reduce one-third, keeping it stirred, add the flesh of the lobster, season with a little pepper, salt, cayenne, and essence of anchovies; stir gently over a sharp fire, and when boiling take it off, stir in the yolks of two eggs, put it into the shells, egg and bread-crumb over, place them in a warm oven ten minutes, salamander of a good colour, and serve very hot, dressed upon a napkin, garnished with a few sprigs of fresh parsley.
Lobsters au gratin may also be served in silver, escalope shells if handy are preferred.