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Lobster and Oyster Plant Mousse

(Paris.) Boil, pound, and press through a sieve the flesh of a lobster, add 1 tablespoonful of mayonnaise, the same of melted aspic jelly, and 1/2 pint of whipped cream. Pour into a border mould and set on ice to harden. Boil and cut into dice sufficient salsify to fill the centre when turned out, and mix it with some mayonnaise dressing. Serve cold.