Lobster, Shrimp or Crawfish, with Mushroom or Truffle Salpicon

(Salpicon de Homard, d'Ecrevisses ou de Crevettes, aux Champignons ou aux Truffes).

Take from the thickest part of the tails, sixteen ounces of cooked lobster meat, or shrimps, or crawfish, and four ounces of mushrooms, both cut in small three-sixteenths of an inch dice; have one pint of bechamel sauce (No. 409), reduced with cream and thickened at the last moment with two ounces of fresh butter.

With Truffles.—Suppress the mushrooms and add two ounces of truffles cut the size and shape as the mushrooms.