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Barquettes, Cardinal

Roll out on a lightly floured table a quarter pound pie paste to about one-sixth inch in thickness. Have six individual, oval, lightly buttered moulds and carefully line with paste, press down at bottom, all around edges, trim off, fill up with dried beans and set in oven for ten minutes. Remove, take out beans, wipe moulds, and keep till required. Plunge two one-and-a-half-pound live lobsters in a gallon boiling water with a tablespoon salt, boil for twenty minutes, take up and let slightly cool off. Crack shells from claws and tail, pick out meat and cut it in small square pieces, keeping shells. Place a pint tomato sauce in a saucepan, reduce on fire to two gills and add six sliced canned mushrooms. Mix in little by little a lobster butter, sharply whisking while adding, then add lobster with two saltspoons each salt and cayenne. Gently mix, divide preparation in the six barquettes, sprinkle a tablespoon grated Parmesan cheese over and set in oven for ten minutes. Remove, lift barquettes from moulds, dress on hot dish with a folded napkin, decorate with a little parsley, six quarters lemon, and serve.