948—Homard à la New-burg (with raw lobster)

Cut up the live lobster, and fry it in oil and butter as explained under “No. 939, Homard à l’Américaine.” When the pieces of lobster are stiffened and coloured, clear them of all grease; swill the sautépan with one tablespoonful of burnt brandy and one-half pint of Marsala.

Reduce by a third; season, and add two-thirds pint of cream and one-sixth pint of fish fumet. Cover and set to cook for fifteen minutes.

Take out the pieces of lobster; withdraw the meat therefrom, and keep it hot in a covered timbale. Thicken the sauce with the reserved intestines and coral of the lobster, which should be chopped in combination with one oz. of butter.

Set to boil a second time; rub the sauce through tammy, and pour it over the pieces of lobster.