Mousse D’écrevisses Cardinal
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France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 6 ingredients
Contains
CrustaceansMilk
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.
- 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
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- For ten people cook the crayfish as explained in No.
- 976, but take forty instead of thirty.
- Shell the tails;
- trim them and cut them into dice.
- Prepare the mousse in the same way, but use twice as much red butter.
- Garnish twelve carapaces after the same manner, and decorate each with a slice of truffle.
- Clothe a dome- or Charlotte-mould somewhat thickly with jelly;
- garnish its bottom and sides with crayfish tails, previously dipped in half-melted jelly, and arranged in superposed rows;
- and place the crayfish so that the tails of the first row lie to the left, those of the second row to the right, and so on.
- As often as possible, do this work before preparing the mousse, in order that the latter may be put into the mould as soon as ready.
- When about to fill the mould, add twenty fine slices of 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.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Cutting board