Salade Noémi (Warm Poussin and Crayfish Salad)

Ingredients

• 1 roast poussin
• 12 crayfish tails
• 2 lettuce hearts
• 1 decilitre cream
• juice of 1 lemon
• salt
• pepper from the mill
• chervil pluches

Instructions

1. Carve the roast poussin, skin and bone included, while it is still warm.
2. Cook the crayfish in court-bouillon and use the tails still warm; combine with the poussin and the 2 lettuce hearts.
3. Pound the crayfish shells with a decilitre of cream and the juice of a lemon.
4. Pass through muslin, pressing well.
5. Salt it and season with pepper from the mill.
6. Pour over the salad at the last moment.
7. Finish with a pinch of chervil pluches.