Timbale of Lobster a la d'Aumale

After a lobster has been cooked in a court-bouillon (No. 38). drain, and lay it aside to get cold; then pick out the meat and cut it up into escalops, not having them too thick--about a pound altogether; add to these slices two medium-sized blanched oysters after suppressing the hard parts; add also half a pound of mushrooms and four ounces of truffles. Butter with unmelted butter a half spherical, plain, round or oval mold; decorate it with fanciful cuts of truffles, and keep the decoration in place with a thick pike quenelle forcemeat (No. 90) mixed with lobster coral; fill up the inside with the above preparation, and finish with more forcemeat. Poach it in a slack oven for three-quarters to one hour; unmold, and serve separately a bechamel sauce (No. 409), with lobster butter (No. 580) added to it.