Attereaux à la Pahlen (Fried Skewers à la Pahlen)

Ingredients

• lobster tail
• mushrooms
• truffles
• mussels
• oysters
• sauce Villeroy
• egg and breadcrumbs
• fat
• small truffles
• rice croquettes the size of a fine walnut
• salpicon of lobster
• fried parsley

Instructions

1. Thread escalopes of lobster tail and of mushrooms, slices of truffle, poached mussels and poached oysters onto wooden skewers, alternating them.
2. Coat with sauce Villeroy and leave to cool.
3. Breadcrumb à l'anglaise, giving the attereaux a cylindrical shape.
4. Fry at the moment.
5. Replace the wooden skewers with hâtelets stuck with a small truffle and a rice croquette the size of a fine walnut, filled with a salpicon of lobster.
6. Dress on a base with fried parsley.