Lobster a la Hervey

Prepare a court bouillon (No. 38), and in it cook two lobsters each of two pounds; drain them for a few minutes; detach the tails from the bodies, and keep them warm in a little of their broth. Cut some peeled truffles into thin slices an eighth of an inch thick, and three-quarters to one inch in diameter; set them in a bain-marie with a little melted glaze (No. 402) and Madeira wine. Slice the lobsters' tails and claw meat, and fry the pieces in butter; moisten with a pint of cream, reduce and season highly, then thicken with egg-yolks, cream and butter. Dress and garnish the dish with round apple croquettes one inch in diameter, and cover the entire top with the prepared truffles.