A guide to modern cookery

of red butter (No. 142), one-quarter pint of cold fish velouté, and six tablespoonfuls of melted fish jelly. Rub through tammy, and put the resulting purée in a saucepan; stir it over ice for two or three minutes; add three-quarters pint of half-beaten cream, and the crayfish tails cut into dice or finely sliced. Before beginning to prepare the _mousse_, line the bottom and side of a _Charlotte-mould_ with paper, that the _mousse_ may be moulded as soon as ready. Pour the preparation into the mould, taking care to reserve enough for the twelve carapaces already put aside, and put the _mousse_ on ice or in a refrigerator until dishing it. Fill the twelve trimmed carapaces with the reserved _mousse_, and decorate each with a round slice of truffle. When about to serve, turn out the _mousse_ on a small, round cushion of semolina or rice, one-half inch thick, lying on a dish. Remove all the paper, and decorate the top of the _mousse_ with a crown of fine slices of truffle dipped in melted jelly, that they may be glossy. Surround the semolina or rice cushion with a border of chopped jelly, and arrange the garnished carapaces upon this jelly, setting them almost upright. N.B.—(1) Instead of being served on a cushion, the crayfish _mousse_ may be sent to the table in a deep silver dish with a border of chopped jelly, and surrounded by the garnished carapaces. The utensil is then laid on a flat dish in a bed of broken ice, or it is incrusted direct in a block of carved ice. (2) For the moulding of crayfish _mousse_, the mould may be “_clothed_” with fish jelly and decorated with slices of truffle, as directed under “Mousse de Homard moulée” (No. 957). 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—SUPRÊMES D’ÉCREVISSES 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,