Bouchées à la Stuart

Ingredients

• vol-au-vent cases, round shape
• 2 parts minced chicken breast (blanc de volaille)
• 1 part mushrooms, minced
• velouté (silky light sauce)
• chicken velouté finished with crayfish butter (Beurre d'écrevisse)
• truffle rounds, fluted

Instructions

1. Fill the round vol-au-vent cases three-quarters full with a mixture of minced chicken breast and mushrooms in the ratio of two parts chicken to one part mushrooms. Bind the filling with velouté (a silky light sauce made from poultry stock and roux blanc).
2. Nappé (coat) the assembled bouchées with chicken velouté finished with crayfish butter (Beurre d'écrevisse).
3. Garnish the top of each bouchée with a fluted round of truffle, positioned as a lid.