This rich starter is a staple in Lyonnaise cuisine, perfect for festive occasions like New Year's Eve—often enjoyed after oysters and before truffled chicken. Difficulty: Medium.
Carefully wash the crayfish, drain, and remove the small black gut under the tail if needed (or marinate in milk for 2 hours and rinse thoroughly). Cook in court-bouillon for 10 minutes, drain, and cool.
Clean and slice the mushrooms. Shell the crayfish tails, reserving any flesh from the shells. In a sauté pan, heat a little butter, add tails, reserved flesh, and mushrooms. Cook briefly while stirring; season with salt and pepper. Remove from heat.
Prepare béchamel sauce: Melt 50 g butter, stir in 50 g flour, then add 30 cl milk and 20 cl heavy cream. Season with salt, pepper, and nutmeg. Combine with crayfish, mushrooms, and 1 tablespoon crayfish butter.
Butter a gratin dish, add the mixture, and brown in the oven for 10 minutes. Serve hot. For extra luxury, stir in minced truffle before baking.
Source: Regional Cuisines of France: Le Lyonnais
