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Lobster Soup (London Cut into dice the meat)

(London.) Cut into dice the meat of a boiled lobster, fry it with 1 carrot, 1 onion, 4 pieces of celery, all sliced, parsley, thyme, and the rind of a lemon, in 2 ounces of butter. Add 6 ounces of rice flour, or cooked rice rubbed to a paste, 3 pints of good stock, and the meat and pounded coral. Cook 1/2 hour, press through a sieve, add 1 glass of sherry, some of the meat in pieces, and made into forcemeat balls with bread, herbs, eggs, and poached in a little broth.