Boil lobsters and shrimps in salt and water; pick the meat out of the tails and claws; put them into a stewpan, with a little butter, some chopped mushrooms or truffles, and simmer a short time over a gentle fire. When nearly done, beat the yolks of two or three eggs, with a teacupful of cream, and a little chopped parsley; let all stew together for a few minutes, until rendered as consistent as paste, and set it as above stated.

Or:- When boiled, take them out of their shells, and season them with salt, white pepper, and a very little mace and nutmeg; but use the spice very sparingly, only just sufficient to preserve the fish for a few days in a fresh state, as they will not keep good much longer. Press them into a pot; lay a little butter over them; and bake in a slow oven for ten minutes. When cold, cover with clarified butter.

Shrimps may also be potted whole, by putting them for a few minutes in clarified butter, seasoned as above, and gently heated; then put into pots, and cover with more butter, to totally prevent the admission of air. Cover the pots also with oil-skin.