Crème de Laitances (Soft Roe Creams)

Ingredients

• Soft roes (laitances)
• Butter
• Composition de Royale ordinaire à la crème
• Egg yolks
• Sauce Béchamel
• Beurre d'écrevisse

Instructions

1. Cook the soft roes in butter and pass them through a fine sieve.
2. Mix the purée with an equal quantity of Composition de Royale ordinaire à la crème.
3. Poach the composition in small porcelain or silver cassolettes.
4. Alternatively, add a few extra egg yolks to the Royale composition and poach the cream as timbales in dariole moulds.
5. Turn the timbales out and coat them with a fine, light sauce Béchamel finished with Beurre d'écrevisse.