_Ingredients._—1 hen lobster, lettuces, endive, small salad (whatever
is in season), a little chopped beetroot, 2 hard-boiled eggs, a few
slices of cucumber. For dressing, 4 tablespoonfuls of oil, 2 do. of
vinegar, 1 teaspoonful of made mustard, the yolks of 2 eggs; cayenne
and salt to taste; ¼ teaspoonful of anchovy sauce. These ingredients
should be mixed perfectly smooth, and form a creamy-looking sauce.
_Mode._—Wash the salad, and thoroughly dry it by shaking it in a cloth.
Cut up the lettuces and endive, pour the dressing on them, and lightly
throw in the small salad. Mix all well together with the pickings from
the body of the lobster; pick the meat from the shell, cut it up into
nice square pieces, put half in the salad, the other half reserve for
garnishing. Separate the yolks from the whites of 2 hard-boiled eggs;
chop the whites very fine, and rub the yolks through a sieve, and
afterwards the coral from the inside. Arrange the salad lightly on a
glass dish, and garnish, first with a row of sliced cucumber, then with
the pieces of lobster, the yolks and whites of the eggs, coral, and
beetroot placed alternately, and arranged in small separate bunches,
so that the colours contrast nicely. _Average cost_, 3_s._ 6_d._
_Sufficient_ for 4 or 5 persons. _Seasonable_ from April to October;
may be had all the year, but salad is scarce and expensive in winter.
_Note._—A few crayfish make a pretty garnishing to lobster salad.