A mousse prepared in this way may be either dished on a
semolina or rice cushion, or in a deep silver entrée dish, as
described above.
332 GUIDE TO MODERN COOKERY
976a—SUPREMES D’ECREVISSES AU CHAMPAGNE
Select forty medium-sized crayfish that seem full of life;
cook them quickly in a highly-seasoned mirepoix, moistened
with one half-bottle of dry champagne. This done, shell them;
trim their tails, and keep them in the cool in a small bowl.
Pound their shells as finely as possible with one-quarter Ib.
of fresh butter, and put the resulting purée in a saucepan,
together with one-half pint of boiling velouté containing four
or five leaves of gelatine, and the cooking-liquor of the cray-
fish passed through a fine strainer.
Set to boil for a few minutes, that the remains may exude
all their flavour; rub through tammy over a basin lying on
ice, and whisk the preparation in order to accelerate its cool-
‘ing. As soon as it begins to thicken, add one pint of half-
whipped cream to it. Then pour the whole into a silver or
porcelain timbale, taking care that the utensil be not more
than three-quarters full.
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’ECREVISSES✪ Mousse d'Ecrevisses 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, pre-
viously 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.
FISH 333
978—PETITS SOUFFLES FROIDS D’ECREVISSES
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 soufflées.
Allow one soufflé for each person.
979—SHRIMPS AND PRAWNS (Crevettes Grises
et Crevettes Roses)
Prawns are chiefly used for hors-d’ceuvres, but they may,
nevertheless, be prepared in Aspics; Mousses; small cold
Soufflés, &c.
As regards shrimps, their use is entirely limited to gar-
Page 193 · 1 recipe record on this page
Presented as published in 1909. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
A mousse prepared in this way may be either dished on a semolina or rice cushion, or in a deep silver entrée dish, as described above.
976a—SUPREMES D’ECREVISSES AU CHAMPAGNE
Select forty medium-sized crayfish that seem full of life; cook them quickly in a highly-seasoned mirepoix, moistened with one half-bottle of dry champagne. This done, shell them; trim their tails, and keep them in the cool in a small bowl. Pound their shells as finely as possible with one-quarter Ib. of fresh butter, and put the resulting purée in a saucepan, together with one-half pint of boiling velouté containing four or five leaves of gelatine, and the cooking-liquor of the crayfish passed through a fine strainer.
Set to boil for a few minutes, that the remains may exude all their flavour; rub through tammy over a basin lying on ice, and whisk the preparation in order to accelerate its cool- ‘ing. As soon as it begins to thicken, add one pint of halfwhipped cream to it. Then pour the whole into a silver or porcelain timbale, taking care that the utensil be not more than three-quarters full.
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’ECREVISSES 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.
978—PETITS SOUFFLES FROIDS D’ECREVISSES
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 soufflées. Allow one soufflé for each person.
979—SHRIMPS AND PRAWNS (Crevettes Grises
et Crevettes Roses)
Prawns are chiefly used for hors-d’ceuvres, but they may,
nevertheless, be prepared in Aspics; Mousses; small cold
Soufflés, &c.
As regards shrimps, their use is entirely limited to gar-
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Mousse d'Ecrevisses