A guide to modern cookery

as also the creamy parts from the carapace, and add thereto their weight of cooked mushrooms and half that quantity of truffles—both of which products should also be in dice. Thicken this _salpicon_ with a few tablespoonfuls of lobster sauce, and spread it in even layers on the bottom of each half-carapace. Reserve, however, two tablespoonfuls of it for garnishing the emptied claws. Upon the _salpicon_ lay the slices of lobster, kept hot, alternating these with fine slices of truffles. Set the two half-carapaces, thus garnished, on a dish, and wedge them upright by means of the two claws. Coat the slices and the claws with Cardinal sauce; sprinkle with grated cheese and melted butter; set to glaze quickly in a fierce oven or at the salamander, and serve instantly. 944—HOMARD CLARENCE Cook the lobster in _court-bouillon_, and drain it as soon as it is done. When it is only lukewarm, split it open lengthwise; take the meat from the tail; slice it, and keep it hot in a vegetable-pan with a few drops of fish _fumet_ or the cooking-liquor of mushrooms. Remove the remains of meat and the creamy parts from the carapace; pound the two former together with two tablespoonfuls of cream; strain through a fine sieve, and add to the resulting cullis one-half pint of Béchamel sauce with curry. Garnish the two half-carapaces, two-thirds full, with rice à l’Indienne; set the slices of lobster on this rice, intercalating them with slices of truffle; coat thinly with the prepared Béchamel sauce, and set the two garnished and sauced half-carapaces on a long, hot dish. Send to the table, at the same time, a sauceboat containing Béchamel with curry. 945—HOMARD A LA CRÈME Proceed as for “Homard à la New-burg à cru” (No. 948), but swill with brandy only, and add, immediately, four oz. of fresh, peeled truffles cut into slices. Moisten, almost sufficiently to cover, with very fresh, thin cream; season with salt and cayenne, and cook the lobster. Then take the meat from the carapaces, and put it into a timbale; reduce the cream to one-third pint,