Ingredients
Lobsters
Velouté sauce
Marsala
Butter
Forcemeat of fish
Olives
Anchovy butter
Button mushrooms
Truffles, lemon
Crayfish
Italian sauce
Method
Two boiled lobsters are necessary. Cut all the flesh of one of the lobsters into fillets and put them into a saucepan with half a cup of velouté sauce and half a glass of Marsala, and boil for a few minutes. Put a crouton of fried bread on an oval dish and cover it with a forcemeat of fish, and on this place the whole lobster, cover it with buttered paper, and put it in a moderate oven just long enough to cook the forcemeat.
Then make some quenelles of anchovy butter, olives and button mushrooms, mix them with Italian sauce, and garnish the dish with them, and round the crouton arrange the fillets of lobster with a garnish of slices of truffle. Add a dessert-spoonful of crayfish butter and a good squeeze of lemon juice to the sauce and serve.