Lobster a la Creole

Take two medium lobsters each one weighing about two pounds; cut them up into twelve pieces and saute them over a quick fire with half as much butter as oil; add two ounces of onions and one ounce of chopped shallot, salt, pepper, and a garnished bunch of parsley, then moisten with four gills of consomme (No. 189), and one gill of Madeira wine, add four medium, peeled, pressed and halved tomatoes, one green pepper, cut into small bits, and a little curry. Let this simmer for fifteen minutes, add fine herbs and serve. Boil some rice in water with salt and butter, drain, set it into a buttered mold, and leave it in the oven for ten minutes, then unmold and serve the rice separately but at the same time as the lobsters.