2128 Aspic de Homard à la Russe

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Prepare some fairly thick slices of cooked lobster cut from the tail and coat one side of each with Sauce Mayonnaise mixed with a little almost setting aspic jelly; decorate with truffle, coral etc.

Coat a suitable-sized border mould with a fairly thick layer of Fish Aspic Jelly, arrange the prepared slices of lobster decorated side downwards so that this will be apparent when demoulded; fill with the same jelly and allow to set in the refrigerator.

When required, turn out on to a round dish and fill the centre of the mould with Salade Russe.