955—Côtelettes de Homard Arkangel

Prepare a salpicon of lobster meat in dice combined with its weight of caviare, the whole quantity being in proportion to the number of côtelettes required.

Thicken the salpicon with an equal quantity of lobster mousse (No. 956, Mousse de Homard), and at once garnish some moderately oiled cutlet-moulds with the preparation. As soon as the latter has set, turn out the cutlets; coat them with a fish chaud-froid sauce, finished with lobster butter; and deck each with a fine, grooved slice of truffle. Glaze them with cold melted jelly, and keep them in the cool until required to be served.

Arrange them in a circle on a round dish; garnish the centre with chopped white jelly, and serve a Russian salad separately.