978—Petits Soufflés Froids d’Écrevisses

Prepare the crayfish mousse as directed under No. 976, Mousse d’Écrevisses, 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, Petites Mousses de Homard). 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.