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Aspic de Queues D’écrevisses a la Moderne

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France

Known as a French recipe, with similar versions prepared across other nations.

Ingredients 9 ingredients

  1. three tablespoonfuls of barely beaten cream
  2. one-quarter pint of very cold
  3. Rub
  4. Cut
  5. White wine
  6. Crayfish
  7. Champagne
  8. Aspic
  9. a spoon with half-melted
Contains CrustaceansMilkSulphites Read from the ingredients, not verified. Check labels.

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Blending hot liquid. Let it cool a little first, fill the blender no more than a third, and hold the lid down with a folded towel. Start on the lowest speed. A stick blender in the pan is safer.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. Cook twelve fine crayfish in accordance with the directions under No.
  2. 966, but substitute champagne for the white wine.
  3. Shell the tails;
  4. trim them evenly;
  5. cut them in two lengthwise, and keep them in the cool until they are wanted.
  6. Remove the creamy parts from the carapaces of the crayfish;
  7. add the trimmings of the tails, the meat from the claws, and the mirepoix in which the crayfish have cooked.
  8. Pound the whole very finely in a mortar, and rub it through a sieve.
  9. Put the resulting purée in a receptacle;
  10. add thereto one-quarter pint of very cold, melted aspic, and three tablespoonfuls of barely beaten cream.
  11. Leave this preparation to settle.
  12. Trim the crayfish carapaces;
  13. fill them with a little prepared mousse, and decorate each carapace with a small roundel of truffle.
  14. 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.
  15. 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.
  16. The crayfish tails should be dipped in half-melted jelly, that they may stick fast to the cone.
  17. Lay a small, very round truffle on the top of the cone to complete the decoration.
  18. 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.

Plating

Cookware for this recipe

  • Saucepan
  • Mixing bowl
  • Blender
  • Mortar and pestle
  • Chef's knife
  • Sieve