Small Lobsters a la Carlu, Stuffed Lobster Tails, Deviled

Split in two lengthwise three or four small, cooked and cold lobsters, and pick the meat from the bodies, cut it into half inch square pieces, and set in a saucepan with half its quantity of cooked mushrooms, cut in quarter inch dice. Put on to reduce three gills of good bechamel sauce (No. 409), incorporating slowly into it the broth from the mushrooms. With this sauce cover the prepared salpicon and use it to fill the half lobster shells that have been well cleaned; smooth the tops and cover over with a thin layer of cream fish forcemeat (No. 76), having it slightly dome-shaped; sift over white bread-crumbs and sprinkle the surface with melted butter, then range the shells on a buttered baking sheet, and brown the tops in a moderate oven for ten minutes, then dress them on napkins.

To Stuff Lobster Tails.—Cut in three-sixteenth of an inch squares, one pound of lobster meat cooked in a court bouillon (No. 38), add to these half the same quantity of cooked mushrooms cut up the same size. Fry colorless in butter, two tablespoonfuls of onions, add two ounces of flour, and fry without browning; dilute with a pint of milk and cook again for a few minutes, then add the lobster and mushrooms, mix well, boil up once, remove, and cool off. Fill the half tail shells, well cleaned and dried, with this preparation, dredge over bread-crumbs, besprinkle with butter and brown them in a hot oven.

For Deviled.—Clean and dry the half body shells; fill them with the same preparation as above, having it dome-shaped, smooth the surface, and coat over with mustard; dredge bread-crumbs on top, besprinkle with butter, and brown nicely in the oven.