Small Timbales Dessoliers (Whiting Timbales with Crayfish and Lobster)

Ingredients

• butter for the moulds
• truffle
• whiting forcemeat with Beurre d'écrevisse
• crayfish tails
• lobster meat
• Sauce Normande
• clear Velouté with Beurre d'écrevisse

Instructions

1. Butter dariole moulds with high sides thickly and sprinkle the bottom and sides with chopped truffle, quite black.
2. Pass the moulds over ice for a moment.
3. Line them with whiting forcemeat with Beurre d'écrevisse, kept a fine pink colour.
4. Fill the middle with a salpicon of crayfish tails and lobster meat, bound with Normande sauce.
5. Cover with forcemeat and set to poach 12 minutes in advance.
6. Serve clear Velouté with Beurre d'écrevisse as accompaniment.