Wash the lobster coral, dry it, then put it in a mortar with the half-ounce of butter, pound them well together, and rub them through a hair sieve.

Heat the Bechamel, or white sauce, in a small pan, then add enough of the coral butter to give it a pretty colour; whisk each bit of butter carefully into the sauce before adding the next. Season it carefully with salt, pepper, and a few grains of nutmeg, then use as directed. Full directions for making the foundation or Bechamel sauce have been given in a previous article. These should be followed out, care being taken not to over season, or the flavour of the fish will be lost. It is important, also, that this dish should be served very hot. When daintily prepared it affords a pleasing contrast in colour, with the deep green of the spinach and the coral red of the prawn heads and the sauce.