Prepare the vol-au-vents as usual, put eight tablespoonfuls of white
sauce (No. 7), and four of light stock, in a stewpan, with a little
cayenne pepper, salt, and a teaspoonful of essence of anchovies, boil it
ten minutes, then cut a small hen lobster up in large dice, pound the
red spawn from it with one ounce of butter, pass it through a hair sieve
and mix with the sauce; put in the lobster, make it hot, fill your
vol-au-vent, and serve as before.
N. B. The last four dishes may be made maigre by substituting melted
butter or oyster sauce for white sauce.