2107 Petits Souffles Froids d’Ecrevisses

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By Auguste Escoffier

Published 1903

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Prepare the Mousse as for Mousse froide d’Ecrevisses using cold Sauce Béchamel instead of Fish Velouté; the addition of this sauce is not, however, absolutely necessary as the base of the preparation may even be the crayfish cullis with t