Border of Risot of Lobsters or Spiny Lobsters

Boil two good lobsters or spiny lobsters in a white wine court-bouillon (No. 419), drain, and five to six minutes later detach the tails from the body and keep them warm in a few spoonfuls of their liquor. Cook four or five uniform-sized peeled truffles in Madeira wine, cut them up in broad slices of an inch thickness and keep them warm in a saucepan with their own broth that has been strained and mixed with a little melted meat glaze (No. 402). With half a pound of good Piedmontese rice prepare a risot (No. 739) cooked with plain fish broth (No. 195) and a small spoonful of prepared red pepper (No. 168); as soon as done finish with fine butter and fresh parmesan; mold it in a buttered border mold, as shown in the cut, and keep it slightly warm. Split two lobster bodies, take out all the creamy parts, press through a sieve and lay it aside. Chop half of the shells, fry them in oil for a few moments and sprinkle with a pinch of prepared red pepper (No. 168), then moisten with two or three gills of good court-bouillon and white wine (No. 419); cook slowly for ten to twelve minutes, strain the liquid, free it of fat and reduce to a half-glaze; thicken with a gill and a half of good tomato sauce (No. 549), and reduce it once more for a few moments, then remove from the fire and finish with two spoonfuls of the creamy parts from the bodies, add some butter, stir vigorously and lastly put in two or three spoonfuls of the reduced truffle broth. Suppress the tail shells hastily, pare the meats, trim off the thin ends and cut all the pieces in not too thick slices; lay them in a sautoir and cover with a few spoonfuls of the sauce buttered at the very last moment. Unmold the border on a hot dish and in the center place the slices of lobster and the truffles in a pyramidical form; pour part of the sauce over, serving what remains in a separate sauce-boat.