Piroguis aux Truffes (Truffle Piroguis)

Ingredients

• truffles
• sauce Béchamel
• Blinis
• farce (forcemeat)
• egg and very fine breadcrumb
• butter

Instructions

1. Cut medium cooked truffles into rounds one centimetre thick.
2. Coat the rounds with reduced sauce Béchamel and let them cool.
3. Enclose each between two rounds of Blinis, sealing them well with a little forcemeat.
4. Crumb à l'anglaise with very fine breadcrumb.
5. Fry in clarified butter, timed so that the Piroguis are ready just at the moment of serving.