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Lobster, Mayonnaise Of

Take out the meat of a freshly-boiled hen lobster, and cut it into small neat squares. Trim and wash two large fresh lettuces, or any other salad, taking great care that they are quite dry before being used. Cut or tear these into neat pieces, and arrange a layer of them at the bottom of a large dish, place several pieces of lobster upon them, and repeat until the materials are finished. Just before serving pour over them a sauce made as follows. Beat the yolks of two raw eggs for two or three minutes, until they begin to feel thick, add, by drops at first, ten table-spoonfuls of best salad-oil, and four of tarragon vinegar. The mixture should be as thick and smooth as cream. The secret of making a mayonnaise is to add the liquid gradually, and to beat well between every addition. Season the sauce with half a teaspoonful of dry mustard, half a salt-spoonful of salt, and half a salt-spoonful of white pepper. Cover the salad with the liquid. At the last moment, sprinkle over it the lobster coral, which has been powdered and well sifted, and garnish the dish with sliced beetroot and hard-boiled eggs. Time, an hour to prepare. Probable cost of lobster, 1s. 6d. and upwards. Sufficient for eight or ten persons.