Crayfish Barquettes, called à la Nantua

Ingredients

• baked barquette cases
• crayfish tails
• velouté finished with Beurre d'écrevisse
• sauce Nantua
• small crayfish shells

Instructions

1. Bind a fine salpicon of crayfish tails with a velouté finished with Beurre d'écrevisse.
2. Fill the bottoms of the barquettes with it.
3. Cover with sauce Nantua.
4. Decorate each barquette with 2 fine crayfish tails and set a small stuffed crayfish shell at each end.