[970—MOUSSELINES D’ÉCREVISSES]
What I said with reference to “Mousseline de Homard” (No. [951]) applies perfectly here, and my remarks relative to the variation of the garnishing ingredients, which are the same as those in No. [951], also hold good.
[971—TIMBALE DE QUEUES D’ÉCREVISSES A LA NANTUA]
For ten people prepare (1) a shallow timbale crust, and a cover decorated with a design of leaves or some other ornamental treatment; (2) toss sixty crayfish in butter with two tablespoonfuls of very fine [mirepoix] cooked in butter beforehand. When the crayfish are of a distinct red, moisten with one glass of white wine and three tablespoonfuls of burned brandy; season with salt and cayenne pepper; cover them, and keep them on the side of the fire for ten minutes, taking care to toss them again from time to time; (3) shell the tails and put them into a small saucepan with twenty small quenelles of whiting forcemeat, finished with crayfish butter; fifteen small, grooved mushrooms, cooked and very white, and three oz. of truffles in slices. Add a few drops of the mushroom cooking-liquor to this garnish, and keep it hot; (4) pound the remains and carcasses of the crayfish very finely; add two-thirds pint of cream sauce to the resulting purée; rub it through tammy, and add it to the garnish; (5) when about to serve, pour [330] ]this garnish into the timbale crust, which should be very hot, and deck the top with a crown of fine slices of very black truffle. Close the timbale with its cover, and dish it on a napkin.
[972—SOUFFLÉ D’ÉCREVISSES A LA FLORENTINE]
Make a preparation of Soufflé au Parmesan (No. [2295a]
) combined with two tablespoonfuls of crayfish cream per pint. The cream is prepared after the manner of lobster cream (No. [295]).
Put this preparation in a buttered timbale in alternate layers separated by litters of sliced truffle and crayfish tails. Cook the [soufflé] after the manner of an ordinary one.
[973—SOUFFLÉ D’ÉCREVISSES LÉOPOLD DE ROTHSCHILD]
Prepare a [soufflé] as above, and add thereto a bare tablespoonful of freshly-cooked asparagus and slices of truffle, and crayfish tails placed between the layers of the [soufflé] preparation. Cook as above.