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Lobster, Creamed

Boil down the shell and legs of a large lobster in a pint of water, and reduce the liquor to half that quantity. Put it in a saucepan with the scraggy part of the lobster, and bring it to the boil, then add a gill of cream, the firm flesh cut into dice, seasoning, and sufficient white roux to make the mixture thick. Take it from the fire, put in a tea-spoonful of lemon-juice, salt, cayenne, a little anchovy essence, and some of the coral. Have ready on a hot dish a border of mashed potatoes or rice, turn the fish into the centre, sprinkle the rest of the coral over the border, and garnish the outer edge with shrimps or prawns.