Litchi Nut and Orange Salad.
See [page 88]
Lobster Salad in Ring of Aspic.
Set a ring mould in ice water. In the bottom of the mould arrange pitted olives or pim-olas an inch apart. Dip figures, cut from slices of royal custard, or from cooked carrot or turnip, into liquid aspic, and place them on the sides of the mould, to which they will adhere; dip large-sized capers (a larding-needle or skewer is of assistance in this work) in aspic and with them ornament the mould; then fill with aspic and set aside to become fixed. When ready to serve, dip the mould in hot water and invert on a serving-dish. Cut the meat from two two-pound lobsters into small cubes. Season with French dressing. Fill the open space in the aspic with the salad; garnish the top with the feelers and delicate lettuce leaves, and arrange a wreath of lettuce leaves around the aspic. Stamp out rounds of bread; stamp again with the same cutter to form crescents, spread delicately with butter, and then with caviare seasoned with a few drops of lemon juice, and dispose symmetrically on the lettuce.
Mousseline of Lobster as a Salad.
Chill timbale moulds in ice water; dip thin slices of gherkins into half-set aspic, and arrange them symmetrically against the sides of the moulds, and brush over the decoration with aspic. Cut the claw meat of a two-pound lobster into small cubes; chop fine, and pound the remaining meat in a mortar; then add to it the liver and fat, and pass through a sieve. There should be about one cup. Simmer the shell in water to cover half an hour. Beat the yolks of three eggs, slightly, with one-fourth a teaspoonful of salt and a dash of paprica; add one cup of the lobster liquor very gradually, and cook over hot water as a boiled custard. Remove from the fire and add one-fourth a package of gelatine, softened in one-fourth a cup of cold lobster liquor, or chicken stock; strain over the sifted lobster meat and stir occasionally over ice water; when it begins to set, add the lobster dice, and fold in carefully one cup of whipped cream. Turn the mixture into the decorated mould, and, when set, turn out on to lettuce leaves. Decorate with the head, feelers and claws of the lobster. Serve with French or mayonnaise dressing. French dressing is preferable with so rich a mixture.
Moulded Salmon Salad.
See [page 75]
