Crème Divette (Cream of Crayfish and Smelt Soup)

Ingredients

• 1 litre Crème d'écrevisses
• 1 litre Crème d'éperlans
• 1 spoonful quenelles of smelt forcemeat
• 1 spoonful pearls of very black truffle
• 1 spoonful crayfish tails

Instructions

1. Prepare the Crème d'écrevisses and the Crème d'éperlans, each brought to the desired consistency and creamed (see Velouté d'Écrevisses and Velouté d'Éperlans).
2. Bring the two together in the tureen without entirely mixing them.
3. Garnish with 1 spoonful of quenelles of smelt forcemeat laid out as large pearls, 1 spoonful of pearls of very black truffle, and 1 spoonful of diced crayfish tails.