Lobster a la Fresne

Take two lobsters each weighing two and a half pounds, and cook them by steam for one-half hour. Detach the tails from the bodies; take the meats out of the former whole, and set it aside to get cool, and from them obtain one pound to cut up into slices; put these into a vessel with half as much mushrooms, and half as much truffles as mushrooms, moisten the whole with a pint of veloute sauce (No. 415), reduced with cream and thickened with egg-yolks and butter, not having too much, only just sufficient to envelop the garnishing; dress the lobsters, arranging them dome-shape, smooth the surface nicely, and decorate with large fanciful cuts of truffles; garnish around with some cream quenelles (No. 76) without decorations.