Rissoles à la Nantua (Crayfish and Truffle Rissoles)

Ingredients

• Crayfish tails — two-thirds of the salpicon
• Truffles — one-third of the salpicon
• Reduced sauce Béchamel
• Beurre d'écrevisse
• Puff pastry trimmings

Instructions

1. Cut crayfish tails and truffles into a salpicon in the proportion of two-thirds crayfish to one-third truffles.
2. Bind it with a reduced sauce Béchamel, finished at the moment with Beurre d'écrevisse.
3. Roll out puff pastry trimmings and cut two fluted oval sheets for each rissole.
4. Enclose the mixture between them, sealing and pressing the edges with the back of a pastry cutter.