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LOBSTER (a la Francaise)

Pick the flesh from a medium-sized fresh lobster, and cut it into small dice. Stir two table-spoonfuls of cream into a quarter of a pint of white stock, season with a little salt, cayenne, and pounded mace, put it into a stewpan with the lobster, and let it simmer very gently. Scrape the shell, and put it upon a dish with a border of puff paste round it. Pour the mixture into this, cover rather thickly with fine bread-crumbs, and brown it by holding over it an iron shovel which has been made red-hot. Time, to simmer five or six minutes. Probable cost of medium-sized lobster, 1s. 6d., when in full season. Sufficient for four or five persons.