Lobster Tails in Their Shells

Detach the bodies, claws and tails from five small cooked lobsters; open the claw shells to remove the meats. Cut the five lobster tails lengthways, both meat and shell together; remove the meats from these ten halved shells, wipe the shells neatly, and fill the bottoms with a layer of preparation made with the lobster parings, truffles and mushrooms, mingled with a little chaudfroid sauce (No. 606), and finished with a dash of cayenne pepper. Season the tail meats and cut them up slanting without spoiling their shape, and dip them into half-set jelly; then replace each one in its half shell, the red side uppermost, and lay them aside in a cool place. This entree is to be dressed on a dish foundation having in the center a pyramidical support, both of which are to be covered with white paper, then with a layer of thick chopped jelly pushed through a pocket; the halved tails are to be dressed with the points upward, five on each side; the claws are to stand upright on top of the support, and surrounded by green parsley leaves. The base of the halved tails is also to be surrounded by fresh parsley, and the bottom of the dish with pretty jelly croutons (No. 2442). As soon as the entree is dressed place it in the ice-box until ready to serve, then send it to the table with a separate mayonnaise sauce (No. 606).