685—Velouté de Homard à Cleveland

Break up two small live lobsters or one medium-sized one, and prepare it à l’Américaine (see “Lobster à l’Américaine”). Reserve a few slices of the meat for garnishing purposes. Finely pound the rest with the shell; combine the purée with one quart of ordinary velouté prepared beforehand, and add the lobster sauce. Rub through a sieve, first, then through tammy; heat without allowing to boil; add the required quantity of consommé, and once more pass the whole through a strainer.

Complete, when dishing up, with three oz. of best butter.

Garnish with one-half tablespoonful of peeled tomato pulp, cut into dice and half-melted in butter, and the reserved slices of lobster cut into dice.