Читать книгу Miss Leslie's New Cookery Book - Leslie Eliza - Страница 136

Table of Contents

(This is for company.)—Boil eight eggs for ten minutes, or till quite hard. Lay them in cold water, or cool them by laying bits of ice among them. When quite cold, cut each egg lengthways into four or six pieces, taking a bit off one end of each piece or slice. Cut up into long pieces the best part of a fresh lettuce, that has just been washed in a pan of cold water. Lay the lettuce in a dish, and surround it closely with the pieces of egg standing up on their blunted ends, with the yolk side outward, and forming a handsome wall all round the bed of lettuce. Upon this, pile neatly the bits of chopped lobster, finishing with the small claws stuck into the top. Have ready the dressing in a sauce-tureen. Make it of the beaten yolks of two raw eggs, and four table-spoonfuls of sweet oil, thickened with the mashed coral of the lobster, and the crumbled yolks of two hard-boiled eggs, and season slightly with a little salt, cayenne, and a spoonful of tarragon mustard. Finish with two table-spoonfuls of vinegar, and stir the whole hard with a box-wood spoon or fork. Send it to table with the sauce-tureen, along with the dish of lobster, &c. Pour on each plate of lobster a portion of this dressing. Or, if you can obtain no lettuce, mix this dressing at once with the chopped meat of the lobster. Smooth it in a pile on the dish, (keeping it towards the centre) and stand up the slips of hard egg handsomely surrounding it—the small claws decorating the top.