To be able to dress this entree correctly it will be found necessary to fasten a wooden foundation on a dish, having it two inches narrower than the basin of the dish itself; cover it with white paper and in the center attach a wooden support also to be covered with paper; this latter must be in the shape of a pyramid, its base measuring four and a half inches, its top two inches and its height four inches; cover its surface with a layer of butter. This pyramid or buisson is to be composed simply of large slices of lobster tails and of red shrimps, after suppressing their beards. The shrimps are stuck into the butter on the pyramid in regular circles, but having each row lay in a contrary direction; the slices of lobster are also laid in close circles just on top of the rows of shrimps. As soon as all are dressed cover both shrimps and lobster with half-set jelly applied with a brush. In order to insure its safety it is advisable to push a thick string of sticky jelly (No. 2520) through a cornet, exactly underneath the circle of lobster slices, so as to give them a good support. The hollow formed by the upper row of shrimps can be filled in with chopped jelly or parsley leaves, or else with a crimped paper case filled with a round truffle.

Surround the bottom of the dish with a chain of pretty jelly croutons ( No. 2442) cut into oblongs, having one overlap the other. Keep the buisson in a cold room and serve it with a sauce-boat of mayonnaise sauce (No. 606).

Fig. 521.

Pyramid Of Crawfish

Crawfish intended for this dish should be chosen as large as possible and cooked in a white wine court-bouillon ( No. 39), then left to cool in the stock. When cold break off the small legs. Generally a buisson of shellfish is dressed on a tin step shelf made with projecting ledges, each one furnished with hooks on which the crawfish can be hung; these ledges are movable and are placed at any desired distance from each other, according to the length of the fish, but there must be no openings left between. The pyramid ought first to be fastened on to the center of a large dish and the empty space filled in with parsley leaves or water cress; surround the base with a bush of green, then fasten on the crawfish by the tails, beginning at the lower ledge. Between the edge of the dish and the pyramid dress the remainder of the crawfish, laying them down flat with the heads turned outward and the claws hanging over. This pyramid after being dressed should be laid on a large tray; have this placed in the center of the table.

The green and the pronounced red of the crawfish form a pleasant contrast for the eye to rest upon.