Salad of Lobster.
Take boiled hen lobsters, break the shells, and preserve the meat as white as possible. Then cut the tails into halves, put them into the center of a dish with the red side upwards, and the meat of the claws whole. Then place round the lobster a row of parsley chopped fine, and a row of the spawn from the inside chopped, and afterwards mix a little of each and strew over the top of the lobster. Then put slices of lemon round the rim of the dish, and send in a sauce boat a mixture of oil, vinegar, mustard, cayenne pepper, and salt, a little of each.
French Salad
Consists of the different herbs in season, as tarragon, chervil, sorrel, chives, endive, silician lettuces, watercresses, dandelion, beet root, celery, &c. all of which should be very young, fresh gathered, trimmed neat, washed clean, drained dry, and served up in a bowl. The sauce to be served up in a sauceboat, and to be made with oil, lemon pickle, vinegar, ketchup, cayenne pepper, a boiled yolk of an egg, and salt.
N. B. Some persons eat with this salad cold boiled turbot or other fish.
Blancmange.
To a quart of new milk add an ounce of picked isinglass, a small stick of cinnamon, a piece of lemon peel, a few coriander seeds washed, six bitter almonds blanched and pounded, or a laurel leaf. Put it over a fire, and when it boils simmer it till the isinglass is dissolved, and strain it through a tamis sieve into a bason. Let it stand ten minutes, skim it, pour it gently into another bason free from sediment, and when it begins to congeal stir it well and fill the shapes.
Dutch Blancmange.
Put a pint of warm cleared calves feet jelly into a stewpan; mix with it the yolks of six eggs, set it over a fire, and whisk it till it begins to boil. Then set the pan in cold water and stir the mixture till nearly cold, to prevent it from curdling, and when it begins to thicken fill the shapes. When it is ready to be served up dip the shapes in warm water.