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.

=Lobster Salad in Ring of Aspic.=

Set a ring mould in ice water. In the bottom of the mould arrange pitted
olives or pim-olas an inch apart. Dip figures, cut from slices of royal
custard, or from cooked carrot or turnip, into liquid aspic, and place
them on the sides of the mould, to which they will adhere; dip
large-sized capers (a larding-needle or skewer is of assistance in this
work) in aspic and with them ornament the mould; then fill with aspic
and set aside to become fixed. When ready to serve, dip the mould in hot
water and invert on a serving-dish. Cut the meat from two two-pound
lobsters into small cubes. Season with French dressing. Fill the open
space in the aspic with the salad; garnish the top with the feelers and
delicate lettuce leaves, and arrange a wreath of lettuce leaves around
the aspic. Stamp out rounds of bread; stamp again with the same cutter
to form crescents, spread delicately with butter, and then with caviare
seasoned with a few drops of lemon juice, and dispose symmetrically on
the lettuce.

[Illustration: Bluefish Salad.

(See page 75)]

[Illustration: Litchi Nut and Orange Salad.

(See page 88)]

=Mousseline of Lobster as a Salad.=

Chill timbale moulds in ice water; dip thin slices of gherkins into
half-set aspic, and arrange them symmetrically against the sides of the
moulds, and brush over the decoration with aspic. Cut the claw meat of a
two-pound lobster into small cubes; chop fine, and pound the remaining
meat in a mortar; then add to it the liver and fat, and pass through a
sieve. There should be about one cup. Simmer the shell in wate