To two finely chopped shallots in a stew-pan add one glassful of Madeira wine, one ounce of butter, and a pound and a half of pieces of boiled lobster ; moisten with one pint of veloute (No. 152), and season with a pinch of salt, half a pinch of pepper, and a very little nutmeg. Let boil for ten minutes, and with this preparation fill six table-shells, or, better still, six small St. Jacques-shells ; on top of each lay three slices of truffle and one tablespoonful of good bechamel (No. 154). Put One drop of clarified butter over each, and place them in the oven for five minutes. Serve very hot on a folded napkin.