A guide to modern cookery

crayfish tails placed between the layers of the _soufflé_ preparation. Cook as above. 974—SOUFFLÉ D’ÉCREVISSES A LA PIÉMONTAISE This is identical with No. 972, except that the ordinary truffles are replaced by shavings of Piedmont truffles. 975—ASPIC DE QUEUES D’ÉCREVISSES 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’ÉCREVISSES 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.