Cromesquis of Crabs, Shrimps, Crawfish or Lobster a la Rumpford

For the cromesquis use either crabs, shrimps, crawfish or lobsters; cut a pound of the one desired into three-sixteenth inch squares, also half a pound of mushrooms the same, and add them to a quart of veloute sauce (No. 415); let it boil, season and reduce, then thicken with six egg-yolks, one gill of cream and two ounces of lobster butter (No. 580), pour out the preparation and set it aside to get cold. Dampen two napkins, press out every particle of water, and place between them some white wafers to soften. Roll the cold preparation into balls, flatten them down and wrap them in the white wafers or else the preparation can be merely laid between the two wafers, pressed down well and cut into lozenges. Dip them in frying paste (No. 2), plunge them into hot fat, and fry them a fine color, drain, wipe off and dress them on folded napkins, with fried parsley on top.