Rissoles à la Victoria (Lobster and Truffle Rissoles)

Ingredients

• Lobster meat — three-quarters of the salpicon
• Truffles — one-quarter of the salpicon
• Reduced sauce Homard
• Puff pastry trimmings

Instructions

1. Cut lobster meat and truffles into a salpicon in the proportion of three-quarters lobster to one-quarter truffles.
2. Bind it with a reduced sauce Homard.
3. Make up the rissoles in puff pastry trimmings, in the same shape as the Rissoles à la Nantua — oval, between two fluted sheets sealed with the back of a pastry cutter.