Petits Soufflés Froids d'Écrevisses (Small Cold Crayfish Soufflés)

Ingredients

• crayfish Mousse composition
• cold sauce Béchamel
• jelly
• white paper

Instructions

1. Prepare the crayfish Mousse as in the formula, replacing the fish Velouté with cold sauce Béchamel.
2. Alternatively omit the sauce altogether and base the composition on the crayfish coulis alone, adding a few more spoonfuls of jelly; it is finer so.
3. Set a thin layer of jelly in the bottom of small cassolettes or small silver timbales.
4. Surround each with a band of white paper, sticking the ends together, so that the band projects about 2 and a half centimetres above the rim.
5. Fill with the composition almost to the height of the paper bands.
6. Keep on ice, or in an ice-packed cellar, until service.
7. Remove the paper bands and arrange on a napkin.