686—Velouté de Homard à l’Indienne

Prepare the lobster à l’Américaine as above, and flavour it with curry. Preserve a sufficient quantity of meat from the tail to afford an abundant garnish.

For the rest of the process proceed exactly as the preceding recipe directs.

Garnish with the reserved meat cut into dice, and four tablespoonfuls of rice à l’Indienne; send the latter to the table separately.