Œufs Léontine (Eggs in Cocotte with Crayfish and Truffle Salpicon)

Ingredients

• Crayfish tails
• Truffles
• Fish forcemeat with cream
• Eggs
• Sauce Tomate

Instructions

1. Cut the crayfish tails and truffles into a fine salpicon and bind it with a little fish forcemeat with cream.
2. Line the bottom and sides of the cocottes with this mixture.
3. Put the cocottes at the mouth of the oven to poach the forcemeat first.
4. Break in the eggs and poach them as usual.
5. Surround the yolks with a ribbon of sauce Tomate at the moment of serving.