Timbale of Crawfish

Timbale of crawfish requires a large quantity of crawfish.

In order to have this dish sufficient for a large party a great number of crayfish are required for it. Having picked out the tails of something like one hundred and fifty crayfish, brush each one over with some warmed crayfish butter. Have ready some very clear savoury jelly and a large timbale mould; warm the jelly to the liquid state, pick up each tail with a larding needle and dip into the jelly; then arrange them neatly around the mould; the jelly will cause them to adhere. When the top is reached (remember the mound will be upside down and should be packed in ice) leave the jelly fixing the tails to set. Pick out all the meat from the claws and bodies and chop up very finely; mix this mince with enough warm jelly to fill the timbale and leave that also to set. When the jelly is firm, dip the mould for an instant in tepid water, wipe it and then turn the timbale out on to a dish. Garnish with croutons of jelly and an attelette decorated with truffles.