When the [mousse] has set, decorate the surface with the reserved crayfish tails, to which are added, as a finish, bits of truffle and chervil leaves. Cover the decoration with a thin coating of easily-melting and amber-coloured fish jelly, and put the timbale on ice. When about to serve, incrust it in a block of carved ice, or place it on a silver dish with broken ice all round.
[977—MOUSSE D’ÉCREVISSES CARDINAL]
For ten people cook the crayfish as explained in No. [976], but take forty instead of thirty. Shell the tails; trim them and cut them into dice. Prepare the [mousse] in the same way, but use twice as much red butter. Garnish twelve carapaces after the same manner, and decorate each with a slice of truffle.
[Clothe] a dome- or Charlotte-mould somewhat thickly with jelly; garnish its bottom and sides with crayfish tails, previously dipped in half-melted jelly, and arranged in superposed rows; and place the crayfish so that the tails of the first row lie to the left, those of the second row to the right, and so on. As often as possible, do this work before preparing the [mousse], in order that the latter may be put into the mould as soon as ready.
When about to fill the mould, add twenty fine slices of truffle to the [mousse]. Dish after one of the two methods directed in the appended note to No. [970], and take care to dip the mould quickly into hot water before attempting to turn out its contents.
[333]
][978—PETITS SOUFFLÉS FROIDS D’ÉCREVISSES]
Prepare the crayfish [mousse] as directed under No. [976], and replace the fish velouté by cold Béchamel. The addition of sauce is even unnecessary in this case, and the preparation may be all the more delicate for consisting only of the crayfish cullis and two tablespoonfuls of fish jelly.
For the moulding of these small [soufflés] I can only repeat what I said under “Petites Mousses de Homard” (No. [958]). Let a thin coating of jelly set on the bottom of the small [cassolettes] or timbales used; garnish their insides with a band of white paper, reaching one inch above their brims; stick the end of this band with a little batter.
Now garnish the timbales with [mousse], letting it project above their edges to the extent of two-thirds of an inch, and leave it to set in the cool. When about to serve, remove the band of paper, holding in the projecting [mousse], and the appearance of the garnished timbales is exactly that of small, hot [soufflés]. Allow one [soufflé] for each person.