Stewed Lobster Bordelaise

Stewed in red wine with carrot and shallot, stewed lobster Bordelaise melds several different flavors.

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 weight about one and one-half pounds, one pinch of salt, 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.