Timbale de Queues d'Écrevisses à la Nantua (Timbale of Crayfish Tails Nantua)

Ingredients

• timbale crust of low form
• 60 medium crayfish
• butter
• 2 spoonfuls Mirepoix
• 20 small quenelles of whiting forcemeat with Beurre d'écrevisse
• 15 small fluted mushrooms
• 100 grammes truffle slices
• mushroom cooking liquor
• 4 décilitres sauce Crème

Instructions

1. For 10 persons, prepare a timbale crust of low form, with a lid in imitation leaves or of any other kind.
2. Sauté 60 medium crayfish in butter with 2 spoonfuls of Mirepoix cooked in advance.
3. When they are well red, cover them and keep them at the side of the fire for 10 minutes, tossing from time to time.
4. Shell the tails and put them in a small saucepan with 20 small quenelles of whiting forcemeat with Beurre d'écrevisse, 15 small fluted mushrooms cooked very white, and 100 grammes of truffle slices.
5. Add a few drops of mushroom cooking liquor and keep this garnish hot.
6. Pound the crayfish debris and carcasses very finely and pass through a fine sieve.
7. Add the resulting purée to 4 décilitres of sauce Crème and pass through the tammy.