Cut 500 g (1 lb 2 oz) cooked spine marrow into 3 cm (1⅕ in) lengths.
Mix 400 g (15 oz) cooked macaroni cut in short lengths, with some butter and grated Parmesan. Add 3 dl (½ pt or ¼ U.S. cups) cullis of crayfish, 30 cooked crayfish tails and two-thirds of the spine marrow and mix all together gently. Heat carefully.
Place the mixture in a suitable deep dish or timbale, sprinkle the surface with the remaining Amourettes and cover the whole with Coulis d’Ecrevisses.