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.
[686—VELOUTÉ DE HOMARD A 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.
[687—VELOUTÉ DE HOMARD A L’ORIENTALE]
Prepare a medium-sized lobster after the manner directed in “Homard à la Newburg with raw lobster” (see No. [948]), and season with curry.
Reserve a few slices of the meat of the tail for the garnish; [242] ]finely pound the remaining portions and the shell; add the lobster sauce, and combine the whole with one quart of ordinary velouté, kept somewhat light.