Tartlets à la Châtillon

Ingredients

• mushrooms
• béchamel sauce (mother sauce)
• tartlet shells
• chicken forcemeat with cream

Instructions

1. Slice mushrooms thinly raw. Sauté them in butter until tender. Bind them with a fine béchamel sauce (mother sauce of flour roux and milk).
2. Fill the pre-baked tartlet shells with this mushroom apparatus. Cover each tartlet with a thin layer of chicken forcemeat with cream (farce de volaille à la crème).
3. Arrange the tartlets on a sheet pan and place them in a gentle oven for a few minutes until the forcemeat is set and heated through. Remove from the oven and plate on a serviette (napkin) for service.