Lobster Tails a la Stanley

Wash, blanch, and cook in a white broth (No. 194a), twelve ounces of good Carolina rice, keeping it quite consistent; twenty to twenty-five minutes will suffice to have it done; keep it warm. Suppress the tail shell of a large, freshly cooked lobster; cut the meat into slices, and lay them in a sautoire; saute these, when done add the same quantity of fish quenelles (No. 90) molded in a small coffeespoon (No. 155), five or six whole hard boiled egg-yolks, a few dozen crawfish tails, and the same amount of poached and trimmed oysters. Put on to reduce five gills of veloute sauce (No. 415), pour into it slowly a few spoonfuls of fish court-bouillon (No. 38), a part of the broth from the oysters, the crawfish, a coffeespoonful of powdered curry dissolved in two spoonfuls of broth. When the sauce has become thick and succulent, strain it, and return it to the saucepan to heat once more, then cover the garnishings with a small part of it, keeping it in a bain-marie, while the remainder is to be set on the side of the range, and butter worked into it. Dress the lobster, in a chafing dish dome-shape, with the garnishing around, and on top lay symmetrically four cooked crawfish, having their tails shelled, and pour a little of the sauce over the lobster; lay a round truffle on the summit of the dome, and send to the table at once with a sauce-boat of the buttered sauce. The rice to be served separately.