Bisque of Lobster a la Portland

Cut twelve pounds of lobster lengthwise in two, break the claws, sprinkle over some butter, and cook them on a baking-sheet in a hot oven for twenty-five minutes. Remove them, and suppress the largest shells, pound the meat with its equal quantity of plain boiled rice, seasoned with salt, pepper, and curry, and when all is well reduced to a paste, dilute it with broth; strain through a sieve and then a tammy, and warm up the soup without boiling; thicken it with twelve hard boiled egg-yolks pounded with four ounces of butter, and mix in also a pint of double cream, and serve as garnishing some mushrooms cut into fine Julienne and lobster quenelles. Put the soup into a tureen.

Lobster Quenelles.—Cut one pound of cooked lobster meat in thin slices, add the coral and two ounces of butter; pound well and when reduced to a paste, take it from the mortar. Pound three quarters of a pound of panada, add gradually to it half a pound of butter, then the lobster paste, three eggs, one after the other, salt, pepper, nutmeg, and two tablespoons of Allemande sauce, test and rectify if necessary (No. 60). Roll this forcemeat to use for lobster quenelles, or else fill some sheeps' casings with it to make lobster boudins.