Remove all bones. Stuff with raw lobster forcemeat stiffened by means of a little whiting forcemeat. Line a well-buttered, round, raised-pie mold with a thin layer of raised-pie paste (this is made with three-quarters of a pound of flour, three ounces of lard, one egg, and a little lukewarm water), prepared in advance and made rather stiff. Garnish the inside of the pie with thin slices of bacon and place the fish upright in it. Cover the pie with a layer of the paste, joining the edges with those of the lining, make a slit in the top for vapor to escape, and bake in a hot oven. When the pie is almost baked, pierce it with a needle; if withdrawn without any of the stuffing adhering to it, the pie will be ready to be taken out of the oven. Now turn it upside down in order to drain away the liquid fats, but do not let it drop from the mold. Then put it on a dish and remove the mold. Break the crust at the dining-table.

Serve an American sauce, which should be prepared from the remains of the lobsters used in making the mousse, finished with cream, and garnished with fine oysters, poached when about to dish up.