Lobster a la Britannia

Boil two lobsters of two pounds each in boiling water with some cut up carrots and onions, parsley, thyme, bay leaf, and vinegar; cook for twenty to thirty minutes, then let the stock settle, and pour off the top steadily from the sediment; divide the bodies from the tails, take out the meat from the latter, also from the claws, and keep it warm in a little of the stock; take also the creamy parts from the bodies and rub them through a sieve. Reduce a pint of mushroom broth or essence (No. 392) with half a pint of veloute sauce (No. 415), and half a gill of meat glaze (No. 402), also one gill of Madeira wine; thicken it with four tablespoonfuls of bread-crumbs, and season with salt, red pepper, and nutmeg; add half a pound of mushroom heads, and half a pound of small artichoke bottoms cut in four. Escalop the lobster tails, dress them in a crown shape, and place the rest of the meats in the center, on top lay the mushrooms and artichoke bottoms, then finish the sauce by thickening with egg-yolks, butter, and cream, add some lemon juice, and chopped parsley, also the creamy parts from the bodies; pour the sauce over the lobster, and serve very hot.