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CRAYFISH, ESCALOPES OF (a la Cardinal)

Break the crayfish, remove the meat, and mince small. Heat up in a stewpan with one ounce of bread-crumbs, a little butter, and enough white sauce to moisten; when thoroughly hot add two yolks of eggs, season to taste, and stir over the fire until the mixture binds. Spread on a plate and set to cool. Shape it into six or eight oval croquettes with the ends pointed and the centre of each made hollow on one side; egg and bread-crumb them carefully, and fry to a golden colour in hot fat. Take up, drain, and dish up in a row on a hot dish; place a small trimmed poached egg in the centre of each croquette. Cover over carefully with well-reduced cardinal sauce; insert a prawn at each end of the croquettes. Place a star or half-moon of truffle or mushroom in the centre of each, and serve hot. Probable cost, 2s.