Extract the meat from a boiled lobster, as for salad, and mince it
finely; reserve the coral. Season highly with mustard, cayenne, salt,
and some pungent sauce. Toss and stir until it is well mixed, and put
into a porcelain saucepan (covered), with just enough hot water to
keep it from burning. Rub the coral smooth, moistening with vinegar
until it is thin enough to pour easily, then stir into the contents
of the saucepan. It is necessary to prepare the dressing, let me say,
before the lobster-meat is set on the fire. It ought to boil up but
once before the coral and vinegar are put in. Next stir in a heaping
tablespoonful of butter, and when it boils again, take the pan from the
fire. Too much cooking toughens the meat. This is a famous supper dish
for sleighing parties.