[974—SOUFFLÉ D’ÉCREVISSES A LA PIÉMONTAISE]
This is identical with No. [972], except that the ordinary truffles are replaced by shavings of Piedmont truffles.
[975—ASPIC DE QUEUES D’ÉCREVISSES A LA MODERNE]
Cook twelve fine crayfish in accordance with the directions under No. [966], but substitute champagne for the white wine.
Shell the tails; trim them evenly; cut them in two lengthwise, and keep them in the cool until they are wanted. Remove the creamy parts from the carapaces of the crayfish; add the trimmings of the tails, the meat from the claws, and the [mirepoix] in which the crayfish have cooked.
Pound the whole very finely in a mortar, and rub it through a sieve. Put the resulting purée in a receptacle; add thereto one-quarter pint of very cold, melted aspic, and three tablespoonfuls of barely beaten cream. Leave this preparation to settle.
Trim the crayfish carapaces; fill them with a little prepared [mousse], and decorate each carapace with a small roundel of truffle.
Put the remainder of the [mousse] in the middle of a little crystal bowl, and mould it to the shape of a cone, narrow towards the base, and as high as possible.
Arrange the garnished crayfish carapaces on their backs in the bowl around the cone of [mousse], and set some crayfish tails in superposed rings up the cone. The crayfish tails should [331] ]be dipped in half-melted jelly, that they may stick fast to the cone. Lay a small, very round truffle on the top of the cone to complete the decoration. This done, coat the whole again and again by means of a spoon with half-melted, succulent, clear fish jelly, and incrust the timbale in a block of ice, or set it amidst the latter broken up.