Lobster a la Gambetta

Cut about four pounds of raw lobster tails into transversal pieces three-eights of an inch thick. Fry in four ounces of butter, two ounces of leeks, the same quantity of onions, the same of carrots, and the same of celery, a branch of parsley, thyme and bay leaf, add the remaining part of the lobsters and moisten with half a bottleful of white wine and a quart of fish stock (No. 195); let all cook for half an hour, then strain the stock through a sieve, add to it some veloute sauce (No. 415), and reduce all together, pass through a tammy into a saucepan previously rubbed with a little garlic. Saute the slices of lobster tails in some clarified butter over a brisk fire, add a teaspoonful of shallots, salt and red pepper, then moisten with white wine; reduce quickly and pour in the reduced veloute, and a little tomato sauce (No. 549); thicken with four egg-yolks, butter and cream; dress the whole into a dish and garnish around with croutons fried in oil and croquettes of rice cooked and seasoned with hazelnut butter (No. 567), salt, saffron and cayenne pepper; when cold make this into small balls three-quarters of an inch in size, dip them in eggs, then in bread-crumbs and fry to a fine color. On top lay some trussed crawfish.