Bouchées à la Nantua

Ingredients

• oval grooved pastry cases (bouchées)
• crayfish tails, diced
• truffles, diced
• Nantua sauce (crayfish-based béchamel)
• 1 small crayfish
• 1 slice of whiting forcemeat mousse

Instructions

1. Prepare oval grooved pastry cases (bouchées). Combine diced crayfish tails and truffles, binding them with Nantua sauce (a crayfish-based béchamel).
2. For small service: place a small whole crayfish as a garnish on top of each bouchée.
3. For large service: replace the crayfish garnish with a thin slice cut from a whiting forcemeat mousse (farce de merlan à la crème).