Langouste à la Russe (Cold Spiny Lobster, Russian Style)

Ingredients

• Langouste
• Sauce Mayonnaise set with aspic
• Creamy parts of the langouste
• Coral of the langouste
• Chervil pluches
• Aspic (gelée)
• Salade russe
• Melted aspic
• Truffle
• 10 hard-boiled eggs
• Caviar

Instructions

1. Cook the langouste, extract the tail and cut it into escalopes, proceeding as in the preceding recipe.
2. Coat the escalopes with sauce Mayonnaise set with aspic, or preferably with lean sauce Chaud-froid into which the sieved creamy parts of the langouste have been stirred.
3. Decorate each escalope with a dot of coral and two pluches of chervil, then nap them with aspic.
4. Prepare a Salade russe without ham or tongue, add the diced trimmings of langouste flesh, and bind it with sauce Mayonnaise mixed with melted aspic.
5. Fill 10 dariole moulds with this salad; the moulds are decorated with a slice of truffle in the bottom and lined with aspic, or simply oiled if they are not lined.
6. Cut 10 hard-boiled eggs at two thirds of their height, empty out the yolks, and fill them with caviar arranged as a little pyramid rising above the egg; the edges may be notched.
7. Arrange the langouste as explained in the preceding recipe and lay the well-trimmed escalopes over it, starting at the tail and progressing in size.
8. Surround with the little timbales of Russian salad, unmoulded at the moment, alternating them with the caviar-filled eggs.
9. Border the dish with croûtons of very clear aspic cut with a round fluted cutter, each decorated with a dot of truffle.