Souffle of Lobster in Cases

Plunge a two-pound lobster into boiling water so as to kill it quickly, and when cold split it lengthwise in two, take out the meat from the half tails, cut it up and pound the pieces with two or three spoonfuls of good reduced veloute sauce (No. 415); finish with some red butter (No. 580), adding also a piece of fresh butter: press this through a sieve, and put the puree back into the mortar, and with the pestle pound it well to make it have a good, consistent body, allowing it to absorb very slowly three gills of good raw cream; season and finally add two spoonfuls of the creamy part from the bodies, a dash of cayenne pepper and two spoonfuls of whipped cream. With this preparation fill either some round buttered paper (No. 439), silver (No. 438) or porcelain cases, wiped dry and buttered; dredge over the insides with bread-crumbs and fill the cases and lay them on a baking sheet; push them into a slack oven and let the preparation cook from fifteen to twenty minutes; it should be cooked in a very hot oven, otherwise it will become black. After taking the souffles from the oven, glaze the surfaces with a little of the same reduced veloute sauce, finish with red butter (No. 580), and serve them at once.