Rissoles à la Joinville

Ingredients

• shrimp tails
• mushrooms
• truffles
• Normande sauce (béchamel-based velouté with seafood stock and egg yolks)
• shrimp and crayfish butter
• puff pastry scraps

Instructions

1. Prepare a filling by combining shrimp tails with short julienne of mushrooms and truffles. Bind the mixture with Normande sauce that has been reduced, then finish at the last moment by mounting with shrimp and crayfish butter (monter au beurre).
2. Form the filling into puff pastry scraps, shaping them into fluted half-moon pastries (chaussons cannelés). Cook until golden.