2140 Langouste à la Russe

Preparation info

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Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Proceed as in the previous recipe by cooking the crawfish, removing the flesh from the tail and cutting it into neatly trimmed, fairly thick slices.

Coat these slices with Sauce Mayonnaise mixed with a little cold melted aspic jelly, or preferably with White Fish Chaud-froid Sauce to which has been added a fine purée of the creamy parts from the crawfish.

Decorate each slice of crawfish with a touch of coral and 2 leaves of chervil; glaze with Fish Aspic Jelly and keep cold.

Prepare a Salade Russe without ham and tongue, add the trimmings of the crawfish cut in small dice and mix together with a little jellied Sauce Mayonnaise.

Line 10 dariole moulds with Fish Aspic Jelly, place a slice of truffle in each and fill with the prepared Salade Russe. (Instead of jellying the moulds they can be brushed with oil.)

Prepare 10 hard-boiled eggs by cutting off the top third, removing the yolks and refilling domeshape with caviare; the top of the eggs may be cut tooth shape to give a more artistic appearance.

Arrange the crawfish on a base on the serving dish as in the preceding recipe and arrange the slices on top. Surround the base with the salads and eggs alternately and garnish with round fancy shapes of clear Fish Aspic Jelly, each with a small round slice of truffle placed on top.

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