Rissoles à la Nantua

Ingredients

• 2 parts crayfish tails
• 1 part truffles
• Béchamel sauce (mother sauce)
• crayfish butter
• puff pastry trimmings

Instructions

1. Prepare a salpicon (diced filling) composed of two parts crayfish tails and one part truffles. Bind this mixture with a béchamel sauce (mother sauce) that has been reduced, then finish it at the last moment with crayfish butter (beurre d'écrevisse).
2. Form the rissoles using puff pastry trimmings in an oval shape. Use two fluted pastry discs (abaisses cannelées), solder them together, and seal and press them with the back of a pastry cutter.