Tartelettes à la Châtillon (Mushroom Tartlets under Chicken Forcemeat)

Ingredients

• mushrooms
• butter
• Sauce Béchamel
• tartlet crusts
• chicken forcemeat with cream

Instructions

1. Toss raw sliced mushrooms in butter and bind them with a fine Béchamel sauce.
2. Fill tartlet crusts baked blind with this mixture.
3. Cover with a thin layer of chicken forcemeat with cream.
4. Arrange on a tray and put in a slow oven for a few minutes to poach the forcemeat.
5. Arrange the tartlets on a napkin as they come out of the oven.