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Rémoulade Sauce

Cut the prawns, celery, pickles and truffles into small dice.

Mix with a little rémoulade sauce, which is a stiff mayonnaise sauce mixed with finely chopped parsley, fennel, tarragon leaves, and shalot, and prepared mustard; add to this just sufficient tomato purée to colour it.

Cut the rolls in half, scoop out the crumbs, fill with the mixture, cover the surface with a thin round piece of aspic jelly.

Garnish with strips of hard-boiled whites of eggs, capers, truffles, and parsley. Serve on small dishes.

Caviar aux Écrevisses. (Caviare and Prawns.) Ingredients.

Two ounces of Russian Caviare.

Half a Shalot (finely chopped).