, of chopped
parsley, a dash of pepper and salt, and work to a smooth paste; moisten
with salad dressing and season to taste with salt and pepper. Cut a thin
slice from the ends of the egg cups, that they may be set upright on the
serving-dish, and fill with the mixture, making it round on the top like
a whole yolk. Arrange these on a bed of watercress, or shredded lettuce,
and sprinkle plentifully with French dressing.

=Lobster Salad.=

Cut lobster meat in dice and marinate with French dressing. Keep on ice
until ready to serve, then drain carefully. Make cups of the inside
leaves of lettuce, put a spoonful of the lobster meat in the centre of
each cup, and press mayonnaise dressing through a pastry bag with star
tube attached on the top of the lobster in each nest. Or, arrange the
lobster in a mound on a bed of lettuce leaves, and mask the mound with
mayonnaise. Finish the centre with a little bouquet of the heart leaves
of lettuce; sift dried coral in a circle about it, and below that
arrange circles of sifted yolk or chopped white of egg alternately
with the coral. Garnish with the fans and feelers of the lobster. Or,
arrange as before, then finish the centre with a bouquet of heart leaves
of lettuce and the head of the lobster. Garnish with stars of mayonnaise
and fans from the tail.

[Illustration: Shrimp Salad, Border of Eggs in Aspic.

(See page 68)]

[Illustration: Lobster Salad.]

=Lobster Salad, No. 2.=

Remove the flesh carefully from the shell of a lobster, so as to keep
the shell of body and tail intact; wash and dry the shell and arrange on
a bed of lettuce leaves. Marinate the flesh, cut into cubes, with French
dressing. After an hour drain, mix with an equal quantity of shredded
lettuce, and replace in the shell. Garnish with mayonnaise and the
lobster coral. Dry the coral thoroughly, after which it may be passed
readily through a sieve.

=Lobster Salad, No. 3.=

INGREDIENTS.

2 good-sized lobsters.
Lettuce.
Mayonnaise, or sauce tartare.
Lobster cutlets.
2 tablespoonfuls of butter.
1/3 a cup of flour.
Salt and paprica.
1 cup of milk.
Lobster coral.
1 tablespoonful of butter.
1 yolk of egg.
1 teaspoonful of lemon juice.
2 cups of lobster meat.
3 cups of aspic jelly.

_Method._--Make a white sauce of the butter, flour, seasonings and milk;