Mousseline of Lobster as a Salad

Ingredients

• as needed Timbale molds (Quantity estimated (not specified in original recipe))
• as needed Gherkins (Quantity estimated (not specified in original recipe))
• as needed Aspic (Quantity estimated (not specified in original recipe))
• 2 pound Lobster claw meat
• as needed Lobster meat (remaining) (Quantity estimated (not specified in original recipe))
• as needed Lobster liver and fat (Quantity estimated (not specified in original recipe))
• as needed Lobster shell (Quantity estimated (not specified in original recipe))
• as needed Water (Quantity estimated (not specified in original recipe))
• 3 large Eggs
• 1/4 teaspoon Salt
• dash Paprika (Quantity estimated (not specified in original recipe))
• 1 cup Lobster liquor
• 1/4 package Gelatine
• 1/4 cup Cold lobster liquor or chicken stock
• 1 cup Whipped cream
• as needed Lettuce leaves (Quantity estimated (not specified in original recipe))
• as needed French or mayonnaise dressing (Quantity estimated (not specified in original recipe))

Instructions

1. 1Chill timbale molds in ice water. Dip thin slices of gherkins into half-set aspic and arrange them symmetrically against the sides of the molds. Brush over the decoration with aspic.
2. 2Cut the claw meat of a two-pound lobster into small cubes. Chop fine and pound the remaining meat in a mortar. Add the liver and fat, and pass through a sieve. Simmer the shell in water to cover for half an hour.
3. 3Beat the yolks of three eggs slightly with 1/4 teaspoonful of salt and a dash of paprika. Add one cup of the lobster liquor very gradually, and cook over hot water as a boiled custard.
4. 4Remove from the fire and add 1/4 package of gelatine, softened in 1/4 cup of cold lobster liquor or chicken stock. Strain over the sifted lobster meat and stir occasionally over ice water. When it begins to set, add the lobster dice, and fold in carefully one cup of whipped cream. Turn the mixture into the decorated mold, and, when set, turn out on to lettuce leaves. Decorate with the head, feelers, and claws of the lobster. Serve with French or mayonnaise dressing.