Mousse d'Écrevisses Cardinal (Crayfish Mousse Cardinal)

Ingredients

• 40 crayfish
• white jelly
• jelly
• Mousse d'écrevisses as in the preceding recipe
• 12 crayfish shells
• 20 fine truffle slices

Instructions

1. Cook 40 crayfish as in the preceding recipe.
2. Shell the tails at once, trim them and cut them in two lengthwise.
3. Line a dome or Charlotte mould with a fairly thick coat of white jelly and set it in ice.
4. Garnish the bottom and sides with the half tails dipped in half-set jelly, in superimposed rows laid in opposite directions.
5. Prepare the Mousse by the method of the preceding recipe, doubling the quantity of Beurre rouge, and have 12 crayfish shells ready in the same way.
6. Complete the Mousse with 20 fine truffle slices.
7. Pour it into the lined mould and keep it in the ice chest until the last moment.
8. Dress by either of the two ways indicated in the preceding recipe.