Take all meat from a hen lobster, break up the shell and small claws in
a mortar, and put them into a stewpan, with five pints of consommé,
place it at the corner of the fire to simmer half an hour; then mix the
red spawn with a quarter of a pound of butter, as directed (No. 77);
then put two onions, a piece of carrot, and half a turnip, in slices,
into a stewpan, with a few sprigs of parsley and thyme, two bay-leaves,
a blade of mace, four cloves, and a quarter of a pound of butter; stir
them ten minutes over a moderate fire, then add the flesh of the
lobster, previously well pounded, reserving a few slices for the tureen,
and half a pint of second stock; boil it a minute, then add a quarter of
a pound of flour; mix it well, and moisten with the stock from the
shells which strain into it; season with a little cayenne pepper and
essence of anchovies; boil it five minutes, then rub it through a
tammie, and put it into a clean stewpan; let it boil ten minutes at the
corner of the fire, skim it well, and when upon the point of serving,
stir in the quarter of a pound of lobster butter; do not let it boil
afterwards; pour it into the tureen over the fillets of lobster, and
serve very hot. This soup requires to be quite a red colour.