Prepare a soufflé as above, and add thereto a bare tablespoon- ful of freshly-cooked asparagus and slices of truffle, and cray- fish tails placed between the layers of the soufflé preparation. Cook as above. 974—SOUFFLE D’ECREVISSES A LA PIEMONTAISE This is identical with No. 972, except that the ordinary truffles are replaced by shavings of Piedmont truffles. 975—ASPIC DE QUEUES D’ECREVISSES 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 length- wise, 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 table- spoonfuls 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 to- wards 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 FISH 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. 976—MOUSSE D’ECREVISSES For ten people cook thirty crayfish as for potage Bisque. This done, remove the tails, and reserve a dozen fine carapaces. Finely pound the remainder, together with the mirepoix in which the crayfish have cooked, and add thereto one-half oz. of butter, one oz. of red butter (No. 142), one-quarter pint of cold fish velouté, and six tablespoonfuls of melted fish jelly. Rub through tammy, and put the resulting purée in a sauce- pan; stir it over ice for two or three minutes; add three-quarters pint of half-beaten cream, and the crayfish tails cut into dice or finely sliced. Before beginning to prepare the mousse, line the bottom and side of a Charlotte-mould with paper, that the mousse may be moulded as soon as ready. Pour the preparation into the mould, taking care to reserve enough for the twelve carapaces already put aside, and put the mousse on ice or in a refrigerator until dishing it. Fill the twelve trimmed carapaces with the reserved mousse, and decorate each with a round slice of truffle. When about to serve, turn out the mousse on a small, round cushion of semolina or rice, one-half inch thick, lying on a dish. Remove all the paper, and decorate the top of the mousse with a crown of fine slices of truffle dipped in melted jelly, that they may be glossy. Surround the semolina or rice cushion with a border of chopped jelly, and arrange the garnished carapaces upon this jelly, setting them almost upright. N.B.—(1) Instead of being served on a cushion, the crayfish mousse may be sent to the table in a deep silver dish with a border of chopped jelly, and surrounded by the garnished carapaces. The utensil is then laid on a flat dish in a bed of broken ice, or it is incrusted direct in a block of carved ice. (2) For the moulding of crayfish mousse, the mould may be ‘““clothed”’ with fish jelly and decorated with slices of truffle, as directed under ‘‘ Mousse de Homard moulée”’ (No. 957). ✪ Mousse d'Ecrevisses

AI-modernized reading of the original text

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. 974—SOUFFLE D’ECREVISSES A LA PIEMONTAISE This is identical with No. 972, except that the ordinary truffles are replaced by shavings of Piedmont truffles. 975—ASPIC DE QUEUES D’ECREVISSES 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 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. 976—MOUSSE D’ECREVISSES For ten people cook thirty crayfish as for potage Bisque. This done, remove the tails, and reserve a dozen fine carapaces. Finely pound the remainder, together with the mirepoix in which the crayfish have cooked, and add thereto one-half oz. of butter, one oz. of red butter (No. 142), one-quarter pint of cold fish velouté, and six tablespoonfuls of melted fish jelly. Rub through tammy, and put the resulting purée in a saucepan; stir it over ice for two or three minutes; add three-quarters pint of half-beaten cream, and the crayfish tails cut into dice or finely sliced. Before beginning to prepare the mousse, line the bottom and side of a Charlotte-mould with paper, that the mousse may be moulded as soon as ready. Pour the preparation into the mould, taking care to reserve enough for the twelve carapaces already put aside, and put the mousse on ice or in a refrigerator until dishing it. Fill the twelve trimmed carapaces with the reserved mousse, and decorate each with a round slice of truffle. When about to serve, turn out the mousse on a small, round cushion of semolina or rice, one-half inch thick, lying on a dish. Remove all the paper, and decorate the top of the mousse with a crown of fine slices of truffle dipped in melted jelly, that they may be glossy. Surround the semolina or rice cushion with a border of chopped jelly, and arrange the garnished carapaces upon this jelly, setting them almost upright. N.B.—(1) Instead of being served on a cushion, the crayfish mousse may be sent to the table in a deep silver dish with a border of chopped jelly, and surrounded by the garnished carapaces. The utensil is then laid on a flat dish in a bed of broken ice, or it is incrusted direct in a block of carved ice. (2) For the moulding of crayfish mousse, the mould may be "clothed" with fish jelly and decorated with slices of truffle, as directed under "Mousse de Homard moulée" (No. 957).

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Mousse d'Ecrevisses

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