Lobster ŕ la Bordelaise.

dd to one glassful of red wine in a stewpan one chopped shallot, and half of a small carrot cut into exceedingly small pieces. Boil for five minutes, and then put in pieces of boiled lobster, the same quantity as for the above--about a pound and a half--a pinch of salt, a third of a pinch of pepper and a very little nutmeg, also half a pint of velouté (No. 119). Stew well together for five minutes, and then serve.

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