Required: One large lobster.

Half a pint of good white sauce. Half a pound of puff pastry.

Make some ordinary puff pastry, but instead of rolling it out seven times, roll it only six. Next roll it out 1 1/2 inches thick, and, with a round or oval cutter, which first has been dipped in boiling water, stamp out the pastry and press a smaller cutter half-way through, in order to mark the lid, which must be removed when it is cooked.

Put the pastry on a baking-tin in a hot oven, and for the first few minutes do not open the oven door

Next remove all flesh from the lobster, and break it up into small pieces with two forks. Then make hot, and add to the lobster any good white sauce, or a shrimp or anchovy sauce if one happens to be at hand.

When the pastry case is baked, take a pointed knife and remove the centre, carefully scooping out any soft paste which may be found inside. Next fill the case with the fish and sauce, and put it back in the oven for a few minutes before serving it on a lace paper.