Estimated Nutrition (whole recipe, rough)
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Tomato | 1 medium (123g) | 22 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- three tablespoonfuls of stiff mayonnaise
- one cup aspic jelly
- one-half cup tomato sauce together until they begin to look white
- one teaspoonful chopped tarragon
- vinegar
Directions
Dice a two-pound lobster, showing the red side as much as possible. Put bands of writing paper, about two inches high, around as many individual ramequin cases as you wish to serve. Beat three tablespoonfuls of stiff Mayonnaise, one cup Aspic jelly, one-half cup tomato sauce together until they begin to look white, then stir in the pieces of lobster adding a very little tar- ragon vinegar or better still one teaspoonful chopped tarragon and put away to stiffen in a very cold place. When set take off the papers carefully, garnish with pounded coral or browned crumbs.