Crayfish Velouté à la Joinville

Ingredients

• 30 crayfish (small)
• 10 crayfish tails, shelled
• 1 liter fish velouté (velouté de poisson)
• 2.5 deciliters sole stock, clear and concentrated (fumet de sole)
• egg yolk and cream liaison
• truffles
• mushrooms

Instructions

1. Sauté the crayfish in mirepoix (vegetable base of carrot, celery, onion, and ham) exactly as described for Bisque d'Écrevisses. Reserve 10 shelled crayfish tails for the garnish.
2. Finely pound the remaining crayfish and the mirepoix together. Incorporate the resulting purée into 1 liter of fish velouté (fish-based cream sauce).
3. Pass the mixture through a fine-mesh strainer. Complete with 2.5 deciliters of clear sole stock (fumet). Heat gently without allowing to boil.
4. Finish at the moment of service with an egg yolk and cream liaison in ordinary proportions.
5. Garnish with the reserved crayfish tails, truffles, and mushrooms—detailed in dice or julienne.
6. This preparation may also be made in cream (en Crème).