Excelsior Lobster Salad with Cream Dressing. ✠
1 fine lobster, boiled and when cold picked to pieces, or two small ones.
1 cup of best salad oil.
½ cup sweet cream, whipped light to a cupful of froth.
1 lemon—the juice strained.
1 teaspoonful mustard wet up with vinegar.
1 tablespoonful powdered sugar.
1 teaspoonful salt.
A pinch of cayenne pepper.
4 tablespoonfuls vinegar.
Beaten yolks of two eggs.
Beat eggs, sugar, salt, mustard, and pepper until light; then, and very gradually, the oil. When the mixture is quite thick, whip in the lemon. Beat five minutes before putting in the vinegar. Just before the salad goes to table add half the whipped cream to this dressing and stir well into the lobster. Line the salad-bowl with lettuce-leaves; put in the seasoned meat and cover with the rest of the whipped cream.
This salad deserves its name.