Lobster Soup
Boil one large lobster and extract the meat, setting aside the coral in a cool place. Cut up the meat found in the claws. Rub the yolks of the hard boiled eggs to a paste with a teaspoonful of butter. Pound and rub the claw meat in the same manner, and mix with the yolks. Beat up a raw egg, and stir into the paste; season with pepper and salt; make into force-meat balls, and set away with the coral to cool and harden. Have two quarts of veal or chicken broth well heated, put in the rest of the lobster meat cut in square bits. Boil fifteen minutes, which time employ in pounding the coral in an earthenware bowl, rubbing it into a fine, even paste, with the addition of a few spoonfuls of the broth, gradually worked in until it is about the consistency of boiled starch. Stir very carefully into the hot soup, which should, in the process, blush into a roseate hue. Lastly, drop in the force-meat balls, after which do not stir, least they should break. Simmer a few minutes to cook the raw egg, but if allowed to boil, the soup will darken. Crab soup may be made in the same way, excepting the coralline process, crabs being destitute of that dainty.