Vol-au-vent of Whiting Quenelles à la Cardinal

Ingredients

• whiting forcemeat with cream
• langouste
• small mushrooms
• truffle
• Sauce Béchamel
• Beurre de corail
• vol-au-vent crust
• large fluted mushroom
• fluted truffle slices

Instructions

1. Mould quenelles of truffled whiting-and-cream forcemeat with an entremets spoon and poach them at the moment of serving; these make up half the garnish.
2. For the other half take escalopes of langouste, small fluted mushrooms and slices of truffle.
3. Bind the whole with Sauce Béchamel finished with Beurre de corail.
4. Arrange it in a vol-au-vent crust.
5. Finish with a decoration of one large fluted mushroom surrounded by a crown of fluted truffle slices.