"pain" of Crawfish, Chartreuse

With some raw salmon and pike meats prepare a cream forcemeat of fish (No. 76); prepare also a fine montglas with truffles, mushrooms and lobster-claw meat, cut in small Julienne; mingle all with some good thick brown sauce (No. 414) reduced with Madeira and the truffle broth. Take a part of this montglas and use it to fill seven or eight scallop shells, smooth and round the preparation on top in the shape of a dome and cover with a thin layer of fish cream forcemeat (No. 76). Butter a small, narrow, pyramidical mold, keep it on ice for a few moments and then line the sides and bottom with fish cream forcemeat (No. 76), leaving a hollow space in the center; fill this in with the montglas and close the opening with a layer of the same forcemeat. Poach the "pain" for twenty-five minutes in a bain-marie, or until it is firm to the touch in the center, keeping it covered with a round piece of paper; stand the shells steadily on a baking sheet, push into a slack oven for ten to twelve minutes, and before taking them out cover the tops with a little good veloute sauce (No. 415) reduced and finished with red butter (No. 580); take out at once and keep them warm for two minutes at the oven door, then remove and on each one lay a slice of lobster. Invert the "pain" on a small cooked noodle paste (No. 142) foundation an inch and a quarter high, it being slightly wider than the mold; coat the forcemeat with a little veloute sauce and place a slice of lobster exactly on the center of the "pain." Dress the shells around its base and serve at the same time a sauce-boatful of veloute sauce finished with red butter.