972—Soufflé d’Écrevisses à la Florentine

Make a preparation of Soufflé au Parmesan (No. 2295a, Soufflé au Parmesan) combined with two tablespoonfuls of crayfish cream per pint. The cream is prepared after the manner of lobster cream (No. 295, Lobster Cream).

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.