Mousselines d'Écrevisses Alexandra (Crayfish Mousselines Alexandra)

Ingredients

• mousseline forcemeat
• butter
• truffle slices
• crayfish tails

Instructions

1. Prepare the mousseline forcemeat in the proportions of the standard formula.
2. Butter low dariole moulds and set a slice of truffle and two half crayfish tails in the bottom of each.
3. Mould the forcemeat in them.
4. Poach, then proceed as indicated for the Mousselines de Saumon.