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LOBSTER SOUP (another way)

Pick the meat from the claws, body, and tail of a medium-sized freshly-boiled lobster, cut it into small squares, and put it aside until wanted. Dissolve two ounces of fresh butter in a stewpan, put in with it a carrot, an onion, four sticks of celery, and three shallots, all sliced, together with a bunch of parsley, a small sprig of thyme, and a piece of lemon-rind. Turn these about in the butter for four or five minutes, then mix well with them six ounces of rice flour, add gradually three pints of good stock, and the bruised shell of the lobster. When the soup is on the point of boiling, stir in with it the spawn, which should be well bruised in a mortar. Strain the soup through a tamis, return it again to the pan, and skim it thoroughly. Add a glass of light wine, half a tea-spoonful of the essence of anchovy, a tea-spoonful of Worcester sauce, a tea-spoonful of strained lemon-juice, a little cayenne, and, if required, a pinch of salt. Fry some small quenelles (see LOBSTER QUENELLES), put them into the tureen with the pieces of lobster meat, pour on the soup, and serve immediately. Probable cost, 2s. 6d. Sufficient for five or six persons.