- 2 dl bechamel sauce.
- 2dl cooking juice of fresh water crayfish.
- 2 dl of double cream.
- 100g beurre d'écrevisse (crayfish butter).
- 10g black truffle (optional).
- 1 tea spoon brandy.
- pinch cayenne pepper.
- salt and pepper.
Take your pot of the heat and whisk in the crayfish butter and the brandy.
(optional) Just before serving the sauce add the black truffle cut into a fine julienne.
"That fellow Béchameil has all the luck! I was serving breast of chicken á la crème more than 20 years before he was born, but I have never had the chance of giving my name to even the most modest sauce."
Duke of Escars, 17th century