Chapter XIV · Fish · No. 999
999—Caisses de Laitances à la Nantua
Poach the milts in salted water. Drain them, and cut them into small slices thicker than their length.
Place these slices in small pleated porcelain cases with two crayfish tails in each. Fill up the cases with Nantua sauce, and lay a fine slice of truffle over the centre of each case.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 999, p. 338. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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