Bouchées à la Nantua (Crayfish and Truffle Cases)

Ingredients

• bouchée cases
• crayfish tails
• truffles
• sauce Nantua
• small crayfish
• creamed whiting forcemeat

Instructions

1. Shape the bouchée cases as fluted ovals.
2. Cut a salpicon of crayfish tails and truffles.
3. Bind it with sauce Nantua and fill the bouchées.
4. For small services, set a stuffed small crayfish shell on each bouchée.
5. For large services, replace the shell with a round slice cut from a boudin of creamed whiting forcemeat.