3859 Salade Noémi

Method

This is composed of a roast poussin cut into pieces whilst still warm leaving the skin and bone on, 12 crayfish tails cooked in Court-bouillon and still warm and 2 hearts of lettuce.

Pound the crayfish shells with 1 dl ( fl oz or ½ U.S. cup) cream and a little lemon juice, pass through a sieve with pressure, season with salt and milled pepper and pour over the salad when about to serve. Sprinkle with chopped chervil.

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