This soup is made exactly like the _purée_ of string-beans, with the
veal stock and thickened cream, except that, in place of the
string-bean pulp, the soup is now flavored and colored with the coral of
lobster, dried in the oven, and pounded fine. This gives it a beautiful
pink color. Little dice of the boiled lobster are then to be added. The
lobster-dice may or may not be marinated before they are added to the
soup, _i. e._, sprinkled with a mixture of one table-spoonful of oil,
three table-spoonfuls of vinegar, pepper, and salt, and left for two or
three hours in the marinade. Season the soup with pepper and salt.