A guide to modern cookery

truffle to the _mousse_. Dish after one of the two methods directed in the appended note to No. 970, and take care to dip the mould quickly into hot water before attempting to turn out its contents. 978—PETITS SOUFFLÉS FROIDS D’ÉCREVISSES Prepare the crayfish _mousse_ as directed under No. 976, and replace the fish velouté by cold Béchamel. The addition of sauce is even unnecessary in this case, and the preparation may be all the more delicate for consisting only of the crayfish cullis and two tablespoonfuls of fish jelly. For the moulding of these small _soufflés_ I can only repeat what I said under “Petites Mousses de Homard” (No. 958). Let a thin coating of jelly set on the bottom of the small _cassolettes_ or timbales used; garnish their insides with a band of white paper, reaching one inch above their brims; stick the end of this band with a little batter. Now garnish the timbales with _mousse_, letting it project above their edges to the extent of two-thirds of an inch, and leave it to set in the cool. When about to serve, remove the band of paper, holding in the projecting _mousse_, and the appearance of the garnished timbales is exactly that of small, hot _soufflés_. Allow one _soufflé_ for each person. 979—SHRIMPS AND PRAWNS (Crevettes Grises et Crevettes Roses) Prawns are chiefly used for hors-d’œuvres, but they may, nevertheless, be prepared in Aspics; Mousses; small cold Soufflés, &c. As regards shrimps, their use is entirely limited to garnishes, hors-d’œuvres, and to the preparation of soups, shrimp butters, and creams. OYSTERS. (HUÎTRES.) Though oysters are nicer raw, there are so many culinary preparations of which they form the leading constituent, and such a number of garnishing uses to which they may be put, that I feel compelled to mention some of these. 980—HUÎTRES A LA FAVORITE Poach the oysters (cleared of their beards) in their own liquor, which should have been carefully collected when opening them. Clean their hollow shells, and place them on a tray covered with a layer of salt one-half inch thick. Garnish them