950—Homard à la Palestine

Cut up the live lobster and toss it in butter with a No. 228, Mirepoix prepared in advance, as for crayfish intended for potage bisque.

Moisten with two-thirds pint of white wine, one pint of fish fumet, and three tablespoonfuls of burnt brandy. Cover and cook for fifteen minutes.

Now detach the sections of the tail and the claws; withdraw the meat from them, and keep them hot in a small covered saucepan with a little butter. Pound the carapace and remains of the lobster in a mortar; fry them in four tablespoonfuls of very hot oil, and add thereto an ordinary No. 228, Mirepoix, cut very fine. Moisten with the cooking-liquor of the lobster, and set to cook for one-quarter hour. Strain through muslin; leave to stand for five minutes, that the oil may rise to the surface, and then completely remove it. Reduce this liquid to one-quarter pint; thicken it with the reserved creamy parts of the lobster, rubbed through tammy, and two tablespoonfuls of fish velouté, and finish this sauce with two and one-half oz. of curry butter.

Arrange a border of pilaff rice (No. 2255, Riz Pilaff) on the dish intended for the lobster; set the pieces of lobster, kept hot, in the centre, and coat these with a few tablespoonfuls of curry sauce.

Serve the remainder of the sauce separately.