Aspic de Homard (Lobster in Aspic)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Escalopes of lobster
- Slices of truffle
- Jelly
Instructions
- Line a plain or fancy border mould lightly with jelly and decorate it.
- Mould the lobster escalopes in it, interspersing them with slices of truffle.
- Arrange them in superposed rows alternating with layers of jelly, as white as possible.
- Let set in a cool place.
- Turn out at the moment of serving in the usual way.