Consomme a la Britannia

Put on to boil three quarts of fish consomme, or chicken if needed for fat; thicken it with three spoonfuls of arrowroot diluted with cold broth, and remove it to one side. Pound the meat from a cooked lobster by breaking the shells and removing about three-quarters of a pound of its meat, and add to it half a pint of veloute (No. 415). Season and strain through a fine sieve, mix this with some chicken and cream forcemeat (No. 75), divide it into two parts, and color one of them delicate red; butter some long eight inch molds, by one and one-eighth square; fill half of each so as to form a triangle with the white forcemeat and the other half with the red, place the molds in a sautoire with water to half their height and poach them in a slack oven, then cut them in slices, a quarter of an inch wide. Have some asparagus tops, and serve the garnishing in a vegetable dish with a little consomme added, and a soup tureen of consomme separate.