Most of the recipes for cold lobster are suitable in most cases for cold crawfish, providing that they are not too large. This inclules the Aspics, Côtelettes à la Arkangel, Mousses and Pains.
The following recipes for Langouste à la Parisienne and Langouste à la Risse should not be confused. They are different fron each other in that the slices of crawfish are simpl} decorated and coated with Fish Aspic Jelly for à la Parisienne} and coated with jellied Mayonnaise hen decorated and glazed for à la Russe. In moiern practice, Fish Chaud-froid Sauce is commonl} used instead of jellied Mayonnaise.