Velouté d'Écrevisses à la Joinville (Crayfish Velouté à la Joinville)

Ingredients

• 30 small crayfish
• Mirepoix
• 1 litre fish Velouté
• 2 décilitres and a half very clear fumet of sole
• liaison
• butter
• truffles (garnish)
• mushrooms (garnish)

Instructions

1. Toss 30 small crayfish in Mirepoix exactly as for the Bisque d'Écrevisses.
2. Reserve 10 shelled tails for the garnish.
3. Pound the rest of the crayfish and the Mirepoix finely and incorporate the purée into 1 litre of fish Velouté.
4. Pass through the tammy.
5. Complete with 2 décilitres and a half of very clear fumet of sole and heat without letting it boil.
6. Bring to point at the moment with liaison and butter, in the ordinary proportions.
7. Garnish with the reserved crayfish tails, and truffles and mushrooms cut in dice or in julienne.