Coat the slices and the claws with Cardinal sauce; sprinkle with grated cheese and melted butter; set to glaze quickly in a fierce oven or at the salamander, and serve instantly.
[319]
][944—HOMARD CLARENCE]
Cook the lobster in court-bouillon, and drain it as soon as it is done.
When it is only lukewarm, split it open lengthwise; take the meat from the tail; slice it, and keep it hot in a vegetable-pan with a few drops of fish [fumet] or the cooking-liquor of mushrooms.
Remove the remains of meat and the creamy parts from the carapace; pound the two former together with two tablespoonfuls of cream; strain through a fine sieve, and add to the resulting cullis one-half pint of Béchamel sauce with curry.
Garnish the two half-carapaces, two-thirds full, with rice à l’Indienne; set the slices of lobster on this rice, intercalating them with slices of truffle; coat thinly with the prepared Béchamel sauce, and set the two garnished and sauced half-carapaces on a long, hot dish.
Send to the table, at the same time, a sauceboat containing Béchamel with curry.
[945—HOMARD A LA CRÈME]
Proceed as for “Homard à la New-burg à cru” (No. [948]), but swill with brandy only, and add, immediately, four oz. of fresh, peeled truffles cut into slices.
Moisten, almost sufficiently to cover, with very fresh, thin cream; season with salt and cayenne, and cook the lobster. Then take the meat from the carapaces, and put it into a timbale; reduce the cream to one-third pint, and mix therewith three tablespoonfuls of melted, white meat-glaze and a few drops of lemon juice.