Rissoles of Crawfish a la Beatrice

Poach some pike forcemeat (No.76) three-sixteenths of an inch in thickness, then cut it up into squares; add to these half as much crawfish cut into the same sized pieces, half the quantity of forcemeat as mushrooms and half the quantity of mushrooms as truffles. Reduce this salpicon down with cream bechamel (No.411) thickened with egg-yolks, cream and fine butter, and with this preparation proceed to make rissoles the same as explained in No. 947. Serve on folded napkins.