Small Lobsters a la Bordelaise

Take four small lobsters weighing one pound each and kill them in boiling water, drain, and break off the large claws, put them together in a narrow saucepan, and moisten to three quarters of their height with a court bouillon made with white wine (No. 39); let cook for twelve minutes, then set aside, and leave them for ten minutes longer in their stock. Cut up into three-sixteenth of an inch squares, half a pound of carrots, a quarter of a pound of onions, and a quarter of a pound of celery root; parboil them separately and finish cooking them in broth for three-quarters of an hour, letting the liquid fall to a glaze until they are done, then add some tomatoes cut up in dice; keep this on one side. Drain the lobsters, split them each in two lengthwise, and detach the half tails from the bodies; suppress the claw shells and return the tails to their shells, also the bodies; place again in the saucepan, cover and keep warm. Strain their broth and free it of fat, let it reduce to a half-glaze, and thicken with a few spoonfuls of brown sauce (No. 414) reduced with Madeira and a little tomato sauce (No. 549). Finish with two spoonfuls of burnt brandy, and a pinch of cayenne; take it from the fire to stir in some butter and the vegetable stock; range in vegetable dishes the half bodies, and half tails in their shells, set the shelless claws on top, and cover over with a part of the sauce, serving the remainder in a sauce-boat.