Soft Roe Casseroles à la Nantua

Name: Soft Roe Casseroles à la Nantua
Cuisine: France
Ingredients: soft roe (laitances); 2 crayfish tails (queues d'écrevisses); Nantua sauce (sauce Nantua); 1 truffle slice; pleated porcelain casseroles (caisses en porcelaine plissée)

Origin: Paris, France

Source: Auguste Escoffier, 1907

Ingredients

soft roe (laitances)
2 crayfish tails (queues d'écrevisses)
Nantua sauce (sauce Nantua)
1 truffle slice
pleated porcelain casseroles (caisses en porcelaine plissée)

Instructions

Poach the soft roe in salted water. Cut into thick escalopes (slices) and arrange in small pleated porcelain casseroles, placing 2 crayfish tails on each. Fill the remainder of each casserole with Nantua sauce (a velouté or béchamel enriched with crayfish butter and essence). Crown each casserole with a fine truffle slice.