Marie-Rose Bouchées

Ingredients

• Puff pastry diamonds
• Small shrimp tails
• Smelt forcemeat pearls
• Truffles
• Smelt forcemeat sausage

Instructions

1. Form puff pastry into uniform lozenge shapes (diamond pastry cases).
2. Prepare the filling: Combine small shrimp tails, pearls of fine smelt forcemeat (farce fine d'éperlans), and truffles cut into short julienne.
3. Prepare the lids: Poach a pink-tinted smelt forcemeat sausage (boudin en farce d'éperlans rosée) at the appropriate time so that it is warm—but not hot—when you slice it. Cut it into thin rounds to serve as lids.
4. Fill each pastry case with the garnish mixture and top with a forcemeat sausage round.