Filets de Sole à la d'Orléans (Fillets of Sole d'Orléans)

Ingredients

• sole fillets
• truffled whiting forcemeat
• mushroom cooking liquor
• shrimp tails
• mushrooms
• truffles
• sauce Crevettes
• truffle
• pink shrimps

Instructions

1. Mask the fillets with truffled whiting forcemeat, roll them into paupiettes and poach them in mushroom cooking liquor.
2. Make a salpicon of shrimp tails, mushrooms and truffles bound white, and fill small cocottes or fluted porcelain cases two-thirds full with it.
3. Place a paupiette in each cocotte or case and coat with a spoonful of sauce Crevettes.
4. Put a slice of truffle on each paupiette and finish with a fine pink shrimp, its tail shelled, stuck in the centre.