Soft Roe Cream

Ingredients

• soft roe (laitances)
• butter
• 1 equal part Royale composition ordinaire à la crème (standard cream royale)
• a few egg yolks
• Béchamel sauce (béchamel fine et légère)
• Crayfish butter (Beurre d'écrevisse)

Instructions

1. Cook the soft roe in butter until cooked through. Pass the cooked soft roe through a fine sieve (tamis fin) to create a smooth purée.
2. Mix the soft roe purée with an equal quantity of standard cream royale composition (Composition de Royale ordinaire à la crème). Poach this mixture in small porcelain or silver cassolettes.
3. For the timbale variation: enrich the royale composition with a few additional egg yolks. Poach this enriched mixture in dariole molds. Once unmolded, coat (napper) the timbales with a fine, light béchamel sauce finished with crayfish butter (Beurre d'écrevisse).