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Four Eggs (Take the meat of the whitings)

Take the meat of the whitings (half a pound) off the bones and the coral from the lobster, pound these two together in a mortar, then pass through a wire sieve. Make a sauce of one ounce of butter, two ounces of flour, and the gill of fish stock; this must be well cooked. Take the meat of the body of the lobster (half a pound) and pound in a mortar with the whiting and the sauce, adding the eggs one at a time; when well pounded, pass all through a hair-sieve, add a little cayenne pepper and the cream well whipped. Take a plain soufflé mould and well butter it, put a layer of the above mixture in the bottom of the mould, and a few pieces of the meat from the lobster's claws; repeat this till the mould is full. The mould must be evenly filled. Cover with buttered paper, and steam very gently for half an hour. Serve very hot with white sauce, poured over the soufflé. You can use half a pint of cream instead of the sauce if you like to make the soufflé richer.