Shells Filled with Crawfish Tails

Prepare a salpicon with the meats picked from the large claws and the tails of crawfish; add to it a third as much cooked mushrooms, cut in dice shape, and mingle with some good reduced thick bechamel sauce (No. 409); with this fill eight or ten silver or china table shells (Fig. 438); smooth the preparation to a dome and cover with a layer of the cream fish forcemeat (No. 76). Range the shells on a small baking sheet, dredge the forcemeat with grated parmesan and brown for five minutes under the salamander (Fig. 123); keep the shells hot at the oven door for five minutes longer, then dress them symmetrically on a wooden foundation covered with white paper; surround this foundation with green parsley leaves.