Mousselines de Grenouilles à la Béguine (Frog Mousselines à la Béguine)

Ingredients

• Farce mousseline de grenouilles
• Truffle
• Sauce Béchamel with truffle purée added
• Sauce Béchamel à la crème

Instructions

1. Truffle one part of the farce mousseline strongly and leave the other part intact.
2. Introduce the two forcemeats, without mixing them, into a piping bag fitted with a large fluted nozzle.
3. Pipe the mousselines in the form of medium-sized fluted meringues, half black and half white.
4. Poach them, drain them and arrange them in a tight crown.
5. Pour into the middle a sauce Béchamel with truffle purée added, and surround the crown with sauce Béchamel à la crème.