To make a most elegant, nutritious, and delicious lobster soup, take four large live young hen lobsters, pick out all the eggs, or outside live spawn, then boil the lobsters in salt and water for twenty or thirty minutes, according to their size; when cold, split the tails, take out the fish, crack the claws, and cut the meat into mouthfuls: take out the coral and soft part of the body, bruise part of the coral in a mortar, pick out the fish from the chines, beat part of it with the coral, and with this make force-meat balls finely seasoned with mace, nutmeg, and a little grated lemon-peel, and boil them in a little of your veal broth. Make a gallon of veal broth as per receipt No. 191, season it with mace, nutmegs, and a little sweet basil; take the live spawn and bruise it in a marble mortar with a little of your veal broth, rub it through a sieve, and add it to your soup with the meat of the lobsters, and the remaining coral; let it simmer very gently for ten minutes; have ready the yolks of six fresh eggs, beat them up well with a little of the soup, and just give it a warm bead, lay it on a dish, pour the soup through a line sieve into a stone-ware pan, and set them by in a cool place till the next day; - then set the soup on to boil away, till it is reduced to three quarts; put two ounces of butter* into a gallon stewpan; when it is melted, throw into it two large tablespoonsfui of flour; when they are well mixed together, and browned by degrees, pour to this your soup, and stir it well together for half an hour, strain it through a hair sieve into a clean stewpan, and put to it the meat of the head (which, while your soup has been going on, you have cut into pieces about an inch and a half square); let it stew half an hour longer, and season it with Cayenne pepper, salt, and a glass of good white wine, or a tablespoonful of brandy.