Homard à la Carnot (Cold Lobster Escalopes on a Pain de Homard Border)

Ingredients

• Escalopes of lobster
• Fine slices of truffle
• White jelly
• Appareil à Pain de Homard
• Croûtons of jelly
• Sauce Russe

Instructions

1. Decorate each lobster escalope with a fine slice of truffle and coat them with white jelly.
2. Prepare a border in appareil à Pain de Homard and let it set in the cellar.
3. Turn the border out at the moment of serving.
4. Arrange the escalopes on it in a crown and surround with croûtons of jelly.
5. Serve a sauce Russe separately.