Lobster Tart or Pie a la a Herault

Boil two two-pound lobsters in a court-bouillon (No. 38); drain, and let get cold; detach the tails and claws; remove all the creamy parts and rub them through a fine sieve, then pick the meat from the tails and claws, and cut them into slices. Partly fry two ounces of shallot cut into one-eighth of an inch squares, with two ounces of butter; when partially fried add half a pound of chopped fresh mushrooms, and let fry together; pour in a quart of allemande sauce (No. 407), season with salt, nutmeg and cayenne, also chopped parsley, and mix well, adding the creamy parts and the pieces of lobster; transfer all this into a deep pie dish (Fig. 183), and set on the edge, slightly dampened, a narrow puff paste (No. 146) band, and over all a layer of puff paste fragments; cut it away evenly all around the outer edge, and decorate the top with leaves made of paste; pinch the edges around the pie, and egg over the surface twice, then cook it for twenty to thirty minutes in a hot oven, and serve as soon as it is done.