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Lobster Soup

Pick the meat from a large freshly-boiled hen lobster, cut it into squares, and set it in a cool place until wanted. Take away the brown fin and the bag in the head, and beat the small claws, the fins, and the chin in a mortar. Put them into a stewpan, and with them a small onion, a carrot, a bunch of sweet herbs, a stick of celery, the toasted crust of a French roll, a small strip of lemon-rind, a tea-spoonful of salt, a pinch of cayenne, and a quart of good unseasoned stock. Simmer all gently together for three-quarters of an hour, then press the soup through a tamis, and return it again to the saucepan. Pound the coral to a smooth paste, press it through a sieve, and mix a little salt, pepper, and cayenne with it. Stir these into the soup, add the pieces of flesh, and when quite hot, without boiling, serve. If liked, a few quenelles (see LOBSTER QUENELLES) can be fried in butter, and put into the tureen before the soup is poured in. Probable cost, 2s. 6d. Sufficient for four or five persons. (See also BISQUE HOMARD.)