A guide to modern cookery

D’ÉCREVISSES What I said with reference to “Mousseline de Homard” (No. 951) applies perfectly here, and my remarks relative to the variation of the garnishing ingredients, which are the same as those in No. 951, also hold good. 971—TIMBALE DE QUEUES D’ÉCREVISSES A LA NANTUA For ten people prepare (1) a shallow timbale crust, and a cover decorated with a design of leaves or some other ornamental treatment; (2) toss sixty crayfish in butter with two tablespoonfuls of very fine _mirepoix_ cooked in butter beforehand. When the crayfish are of a distinct red, moisten with one glass of white wine and three tablespoonfuls of burned brandy; season with salt and cayenne pepper; cover them, and keep them on the side of the fire for ten minutes, taking care to toss them again from time to time; (3) shell the tails and put them into a small saucepan with twenty small quenelles of whiting forcemeat, finished with crayfish butter; fifteen small, grooved mushrooms, cooked and very white, and three oz. of truffles in slices. Add a few drops of the mushroom cooking-liquor to this garnish, and keep it hot; (4) pound the remains and carcasses of the crayfish very finely; add two-thirds pint of cream sauce to the resulting purée; rub it through tammy, and add it to the garnish; (5) when about to serve, pour this garnish into the timbale crust, which should be very hot, and deck the top with a crown of fine slices of very black truffle. Close the timbale with its cover, and dish it on a napkin. 972—SOUFFLÉ D’ÉCREVISSES A LA FLORENTINE Make a preparation of Soufflé au Parmesan (No. 2295a) combined with two tablespoonfuls of crayfish cream per pint. The cream is prepared after the manner of lobster cream (No. 295). 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. 973—SOUFFLÉ D’ÉCREVISSES LÉOPOLD DE ROTHSCHILD Prepare a _soufflé_ as above, and add thereto a bare tablespoonful of freshly-cooked asparagus and slices of truffle, and