The Swedish, French, American cook book

For six persons take about three small lobsters, about one and a half to two pounds each; put in boiling water with some salt and let cook for about ten minutes. When done, leave in the juice until cold; take up; cut in halves; crack claws and remove all the meat, also the fat and roe from the lobster. Shred the best part of the lobster, and leave the rest aside. Cook, in the meantime, one cup rice for twenty minutes in some water and a little salt. When well done, take the lobster that is put aside and grind through machine two or three times with the rice; then press it through a fine strainer; put into a saucepan a large tablespoon of butter, one tablespoon flour, three cups of the stock that the lobster is cooked in, one cup Rhine wine, half a cup sherry. Make a nice rich sauce (add some more butter if necessary); then add the lobster and rice that has gone through the machine. Let simmer from fifteen to twenty minutes; season with pepper and salt to taste; add a pint of rich cream and the best part of the lobster, cut in large pieces; color the bisque slightly with orange and red coloring, the shade of lobster, ready to serve either in soup plates or in a tureen. [If in a tureen, put on a napkin on a silver platter and garnish all around the tureen with the claws.] Mousse of Lobster ( Mousse de Homard ) a la Maria Select a 4- to 6-pound lobster; split in halves as for broiling; then crack shells and remove all the meat. [The large lobsters are the best for this.] For from four to six pounds of lobster, take the whites of two eggs; and pass through machine about six times, with the whites of the eggs; press through a fine sieve; put in a sauce¬ pan on ice and stir with a whisk until very cold; add cream and milk mixed (about a quart). [Some lobsters will take more cream and milk than others.] Try a little in hot water on the stove; keep putting the cream and milk in; add four tablespoons sherry, a pinch cayenne pepper and salt; color it the shade of lobster with a red and orange coloring; adding more milk and cream until the mousse is of the right consistence. Butter a ring mould well; decorate with strips of cooked white of egg across, then daisies and branches of truffles. Fill the mould; hammer it down against the table so that it is well packed; put in a pan of hot water; cook ten to fifteen minutes in a slow oven — well covered. When done, turn out on a platter; garnish with the claws that have been cooked and parsley. Serve with a newbourg sauce. Timbale of Lobster ( Homard en Timbale) a la Supreme [See recipe: Mousse of Lobster.] Butter timbale cups well with good butter and decorate with strips of white of egg and truf¬ fles — any design desired; fill with the lobster mousse; cook in hot water in oven for eight to twelve minutes — well covered. When done, turn out on a platter and serve with supreme sauce all around. Garnish with claws around the dish. Fish entree for dinner or luncheon. Souffle of Lobster with Truffles a la Walde Homard souffle, aux Truffes, a la Hammond Butter individual closed moulds, charlotte moulds, or small individual ice-cream moulds, like pears or apples. Decorate one side of the mould with white of egg and truffles (any design); spread with mousse [see recipe: Mousse of Lobster]; add to each