LOBSTER SALAD.
Take one pound of fresh or canned lobster, two small onions, one
fourth of a lemon (with rind), two bunches of celery, or a like amount
of crisp cabbage; chop fine, and thoroughly mix with the dressing.
Serve on a lettuce leaf in individual dishes; garnish with the white
of the eggs, chopped fine.
Veal, chicken, terrapin, salmon, little-neck clams, scollops, etc.,
can be utilized by the judicious cook in connection with the dressing.
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