977—Mousse d’Écrevisses Cardinal

For ten people cook the crayfish as explained in No. 976, Mousse d’Écrevisses, 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.

No. 916, Another Method of Preparing Aspics de Filets de Soles 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, Mousselines d’Écrevisses, and take care to dip the mould quickly into hot water before attempting to turn out its contents.