Thin fillets spread with a paste or force-meat containing lobster, rolled up and baked and served with a lobster sauce.

Chambon is the name of a part of France on the sea coast and also a count's title. The redfish is from the Florida coast where it is also called red grouper.

Slice the fish lengthwise into fillets thin and broad like fillets of sole and as small as possible, pound a quarter can of lobster to a paste, add as much panada (soaked and squeezed bread) season it, add a raw yolk. Spread the fillets with the mixture thinly, roll them up, and lay in a pan and bake with butter and water just enough to keep them moist, and baste twice. They will cook in about 30 minutes.

Pound the reddest pieces of lobster meat and rub it through a sieve, mix it with a little good butter sauce; slice in 3 or 4 mushrooms and as many shrimps, if at hand, or a tew pieces of lobster cut in dire and season with pepper and lemon juice. Serve a fillet to each plate with sauce and some special form of potato in the same.