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6
helpingsEasy
Published 1861
Remove all the meat from the lobster and cut into neat pieces. Break the endive into tufts, shred the lettuce coarsely. Arrange the lobster and salad in layers with a little mayonnaise and seasoning. Coat with mayonnaise. Decorate with slices of hard-boiled egg, olives, gherkins, capers, anchovy fillets, the small inner lettuce leaves and watercress.
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