Timbale de Queues d'Écrevisses à la Parisienne (Timbale of Crayfish Tails Parisienne)

Ingredients

• timbale crust
• large macaroni
• cream
• Beurre d'écrevisse
• crayfish tails cooked à la Bordelaise
• sauce Béchamel
• truffle slices
• mushrooms
• butter

Instructions

1. Bake a timbale crust blind in a round pâté mould, keeping the sides rather high.
2. Poach large macaroni, bind it with cream, finish it with Beurre d'écrevisse and season it well.
3. Mix crayfish tails cooked à la Bordelaise into a sauce Béchamel with Beurre d'écrevisse.
4. Slice mushrooms raw and sauté them in butter.
5. Fill the crust in alternate layers of macaroni, of crayfish tails in Béchamel, and of truffle slices with the sautéed mushrooms.
6. Finish with a bed of crayfish tails and arrange a crown of large truffle slices on top.