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Mousse of Lobster

Crack the shells from two live fresh lobsters of two pounds each, then pick out all the meat and pound it in a mortar to a pulp, then rub it through a sieve into a bowl. Place in a small saucepan one gill white wine, one gill water and half ounce butter, then let it come to a boil, strew in four ounces sifted flour and sharply mix with the spatula for two minutes. Remove and place it in the mortar, then add the lobster pulp. Season with light teaspoon salt, two saltspoons cayenne and saltspoon grated nutmeg. Add one by one three egg yolks, and sharply pound while adding them. Beat up the whites of the three eggs to a stiff froth and add to the mortar with gill of thick cream, gently mix with spatula until well amalgamated. Lightly butter a plain quart pudding mould. Sprinkle a very little finely chopped truffle at the bottom, drop in the force, place the mould in a pan, pour in hot water up to half the height of the mould, set in the oven thirty minutes or until thoroughly firm. Remove, unmould on a hot dish. Pour cream sauce around and serve.