3 table-spoonfuls of best salad oil.
4 table-spoonfuls vinegar.
Yolks of 2 eggs, well beaten.
1 teaspoonful powdered sugar.
1 teaspoonful essence of celery.
1 saltspoonful of salt.
1 saltspoonful pepper.
1 teaspoonful made mustard.
Rub the boiled yolks to a powder; add sugar, mustard, salt, pepper. Work up well with the oil; put in gradually. Beat hard; stir in the vinegar, and strain out all lumps, rubbing or squeezing the mixture to get the full strength. Put over the fire and heat almost to boiling. Take a spoonful at a time from the saucepan while still on the fire, and beat into the whipped raw yolks. When all the ingredients are mixed, return to the saucepan; simmer slowly for three minutes, stirring all the time. Do not let it boil, as it will be apt to curdle. Put in the celery-essence after withdrawing it from the range. Let it get perfectly cold; pile up lobster and lettuce—the first cut into dice, the latter pulled lightly apart—in a deep dish, and pour half the dressing over it. Give a few tosses with a silver fork; mound up neatly, and pour the rest of the sauce over all.
This dressing is very fine for a mayonnaise of fish. In this case, add a teaspoonful of anchovy sauce after it comes from the fire.