Sardine-And-Egg Salad

Skin and bone a dozen sardines and put them in a mortar; remove the shells from an equal number of hard-boiled eggs and cut them into halves crosswise, so as to form cups with pointed edges; put the yolks into the mortar with the sardines, add a tablespoonful, or less, of chopped parsley, a dash of pepper and salt, and work to a smooth paste; moisten with salad dressing and season to taste with salt and pepper. Cut a thin slice from the ends of the egg cups, that they may be set upright on the serving-dish, and fill with the mixture, making it round on the top like a whole yolk. Arrange these on a bed of watercress, or shredded lettuce, and sprinkle plentifully with French dressing.

Lobster Salad

Cut lobster meat in dice and marinate with French dressing. Keep on ice until ready to serve, then drain carefully. Make cups of the inside leaves of lettuce, put a spoonful of the lobster meat in the centre of each cup, and press mayonnaise dressing through a pastry bag with star tube attached on the top of the lobster in each nest. Or, arrange the lobster in a mound on a bed of lettuce leaves, and mask the mound with mayonnaise. Finish the centre with a little bouquet of the heart leaves of lettuce; sift dried coral in a circle about it, and below that arrange circles of sifted yolk or chopped white of egg alternately with the coral. Garnish with the fans and feelers of the lobster. Or, arrange as before, then finish the centre with a bouquet of heart leaves of lettuce and the head of the lobster. Garnish with stars of mayonnaise and fans from the tail.

Lobster Salad.

Lobster Salad Victoria

Cut the lobster meat into inch pieces; add one cucumber, peeled and cut in cubes, and four truffles, cut in thin slices and the slices in halves. Beat the creamy parts of the lobster smooth, then fold into one cup of mayonnaise dressing. Sprinkle the lobster, truffle, and cucumber with a little French dressing; mix lightly and turn on to a bed of lettuce leaves; dispose the cooked heads of a bunch of asparagus above, and the mayonnaise mixture above the asparagus; sift dried lobster coral over the whole.

Lobster Salad, No. 3

Ingredients

2 good-sized lobsters. Lettuce.

Mayonnaise, or sauce tar-tare. Lobster cutlets. 2 tablespoonfuls of butter. 1/3 a cup of flour. Salt and paprica.

1 cup of milk. Lobster coral. 1 tablespoonful of butter. I yolk of egg.

1 teaspoonful of lemon juice.

2 cups of lobster meat.

3 cups of aspic jelly.

Method

Make a white sauce of the butter, flour, seasonings and milk; add the coral and butter, after pounding until smooth in a mortar, also the yolk of egg, beaten and diluted with the lemon juice, and the lobster meat chopped rather coarsely. When cold shape into cutlets, dust over with sifted coral, and insert a bit of feeler or claw into the small end of each. Pour a little aspic into a dish, and, when it sets, arrange the cutlets upon it a little distance apart; pour over each a few spoonfuls of aspic, and when set cover with more aspic. When cold and very firm cut out the cutlets, giving a border of aspic to each.

Marinate the flesh of the other lobster, cut into cubes, with French dressing; pile in a mound on a bed of lettuce leaves. Insert a tuft of leaves in the top, and arrange the cutlets against the mound. Garnish with feelers and claws. Serve mayonnaise or sauce tartare with the salad.