97—Second Method (with Cooked Lobster)

The lobster having been cooked in a Court-bouillon, shell the tail and slice it up. Arrange these slices in a sautépan liberally buttered at the bottom; season them strongly with salt and cayenne, and heat them on both sides so as to effect the reddening of the skin. Immerse, so as to cover, in a good Sherry, and almost entirely reduce same.

When dishing up, pour on to the slices a leason composed of one-third pint of fresh cream and the yolks of two eggs. Gently stir, away from the fire, and roll the saucepan about until the leason is completed.

Originally, these two sauces, like the American, were exclusively composed of, and served with, lobster. They were one with the two very excellent preparations of lobster which bear their name. In its two forms lobster may only be served at lunch, many people with delicate stomachs being unable to digest it at night. To obviate this serious difficulty, I have made it a practice to serve lobster sauce with fillets or Mousselines of sole, adding the lobster as a garnish only. And this innovation proved most welcome to the public.

By using such condiments as curry and paprika, excellent varieties of this sauce may be obtained, which are particularly suited to sole and other white Lenten fish. In either of these cases it is well to add a little rice “à l’Indienne” to the fish.