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Timbales of Lobster

Plunge two two-pound live lobsters in a gallon boiling water with a tablespoon salt, boil for twenty minutes. Take up and crack the shells of the claws and tail. Pick out all the meat and cut into half-inch pieces, place the meat on a plate with ten sliced canned mushrooms, and one small truffle cut in small squares, and keep in a cool place until required. Cut the heads from the lobsters, place the bodies and shells in a saucepan with a sliced onion, two branches parsley, a branch chervil, moisten with a gill white wine, pint broth, season with a light teaspoon salt, cover the pan, and let boil for thirty-five minutes. Mix in a sauteuse one ounce butter with one and a half ounces flour, strain the broth into the pan, then mix well and let boil on the open fire for ten minutes, occasionally mixing meanwhile. Dilute two egg yolks in a bowl with a gill cream, two tablespoons sherry and the juice of a quarter of a lemon, and add to the sauce; sharply mix for one minute; add the lobster, mushrooms and truffles, season with a saltspoon cayenne pepper and a saltspoon grated nutmeg and constantly stir on the fire for five minutes while cooking. Remove, transfer to a bowl and keep in a cool place till required. Remove the skin and bones from a half pound of fresh salmon, place in a mortar and pound to a pulp, then add a bread panade, two egg yolks, half teaspoon salt, a saltspoon cayenne and half a saltspoon grated nutmeg. Thoroughly pound again for three minutes, then press all the force through a sieve into a bowl. Butter a large plain pudding mould, set on the ice, then line the bottom and sides with half of the force. Drop the prepared lobster in the center, cover with the rest of the force, lay a buttered paper on top, place the mould in a saucepan, pour hot water up to half the height of mould, then set in a slack oven for forty minutes. Remove, lift up the paper, unmould on a large dish, pour a paprika cream sauce over the timbales and serve.