Coquilles de Queues d'Écrevisses Cardinal (Crayfish Tail Shells Cardinal)

Ingredients

• pomme duchesse mixture
• egg wash
• crayfish tails
• sauce Normande
• Beurre d'écrevisse
• truffle
• chopped truffle

Instructions

1. Pipe a band of pomme duchesse mixture around very small silver shells, using a bag fitted with a small fluted nozzle.
2. Brush with egg and colour in the oven.
3. Sauce the bottom of the shells.
4. Put 6 crayfish tails in each shell and mask with sauce Normande finished with Beurre d'écrevisse.
5. Set a fluted slice of truffle in the middle of each shell and border with a small band of chopped truffle.