Timbales a la Calaisienne

Prepare the timbales the same as for a la Benton (No. 961). Have a garnishing of either poached oysters or mussels, or else of both, and crawfish, or shrimps cooked and shelled. Cut the mussels into five-eighths of an inch squares, and the crawfish or shrimps into quarter of an inch pieces; reduce a normande sauce (No. 509), with the oyster juice or some mushroom broth, and add to it a little fish glaze (No. 399); put the garnishing and sauce together, heat will, and fill the timbales with it. Place on top a cover composed of three rolled out layers of puff paste, each one-eighth of an inch in thickness, the bottom one measuring an inch and a half across, the next one an inch and a quarter, and the top one three-quarters of an inch.