Stewed Lobster Bordelaise

Add to one wineglassful of red wine in a stewpan one chopped shallot and half
of a small carrot, cut into exceedingly small pieces. Boil for five minutes, put in the
meat from two boiled lobsters, cut into pieces, which should weigh about one and
one-half pounds, one pinch of sa|t, one-third pinch of pepper, and a very little nutmeg,
and finally one-half pint of veloute sauce. Stew well together for five minutes
and serve very hot.