Prepare the egg and coral as above, with the condiments there mentioned, but mix with the lobster-meat four tablespoonfuls of fine white cabbage, chopped small, with two small onions, also minced into almost invisible bits, a teaspoonful of anchovy or other sauce, and a tablespoonful of celery vinegar.
All lobster salad should be eaten as soon as possible after the dressing is added, else it becomes unwholesome. If you use canned lobster, open and turn out the contents of the can into a china dish several hours before you mix the dressing, that the close, airless smell may pass away.
Garnish the edges of the dish with cool white leaves of curled lettuce, or with a chain of rings made of the whites of the boiled eggs.
Excelsior Lobster Salad with Cream Dressing. ✠
- 1 fine lobster, boiled and when cold picked to pieces, or two small ones.
- 1 cup of best salad oil.
- ½ cup sweet cream, whipped light to a cupful of froth.
- 1 lemon—the juice strained.
- 1 teaspoonful mustard wet up with vinegar.
- 1 tablespoonful powdered sugar.
- 1 teaspoonful salt.
- A pinch of cayenne pepper.
- 4 tablespoonfuls vinegar.
- Beaten yolks of two eggs.
Beat eggs, sugar, salt, mustard, and pepper until light; then, and very gradually, the oil. When the mixture is quite thick, whip in the lemon. Beat five minutes before putting in the vinegar. Just before the salad goes to table add half the whipped cream to this dressing and stir well into the lobster. Line the salad-bowl with lettuce-leaves; put in the seasoned meat and cover with the rest of the whipped cream.
This salad deserves its name.
Chicken Salad. ✠
- The white meat of a cold boiled or roasted chicken (or turkey).
- Three-quarters the same bulk of chopped celery.
- 2 hard-boiled eggs.
- 1 raw egg, well beaten.
- 1 teaspoonful of salt.
- 1 teaspoonful pepper.
- 1 teaspoonful made mustard.
- 3 teaspoonfuls salad oil.
- 2 teaspoonfuls white sugar.
- ½ teacupful of vinegar.
Mince the meat well, removing every scrap of fat, gristle, and skin; cut the celery into bits half an inch long, or less, mix them, and set aside in a cold place while you prepare the dressing.