956—Mousse de Homard

Cook the lobster in a few tablespoonfuls of previously-prepared fine No. 228, Mirepoix, one half-bottle of white wine, and a small glass of burnt brandy. Leave to cool in the cooking-liquor. Now split the lobster in two, with the view of withdrawing its meat. Finely pound the latter while adding thereto, little by little, one-third pint of cold fish velouté per lb. of meat. Rub through a sieve; put the resulting purée in a vegetable-pan lying on ice, and stir for a few minutes. This done, add a little good fish jelly, melted and cold, and one-third pint of barely-whipped cream. Taste; rectify the seasoning, and warm it slightly with cayenne.