Tartelettes Vendôme (Cèpe, Shallot and Marrow Tartlets)

Ingredients

• Pâte fine (fine pastry)
• 50 grammes chopped shallots
• Butter
• 100 grammes cèpes
• 50 grammes raw beef marrow
• 1 small hard-boiled egg
• 30 grammes breadcrumb (mie de pain)
• Salt
• Cayenne
• A thread of lemon juice
• 3 spoonfuls dissolved meat glaze
• Broad slices of marrow

Instructions

1. Line tartlet moulds with fine pastry and prick the bottoms. The filling below is for 12 tartlets.
2. Warm 50 grammes of chopped shallots in butter.
3. Toss 100 grammes of finely chopped cèpes in the pan.
4. Combine them with 50 grammes of raw marrow cut in dice, one small chopped hard-boiled egg, 30 grammes of breadcrumb, salt, cayenne, a thread of lemon juice and 3 spoonfuls of dissolved meat glaze.
5. Fill the tartlets with this composition.
6. Lay a broad slice of marrow on each and bake at the last moment.