Bouchées à la Stuart (Chicken and Mushroom Cases with Crayfish Butter Velouté)

Ingredients

• bouchée cases
• breast of chicken
• mushrooms (one third)
• Velouté
• chicken Velouté
• Beurre d'écrevisse
• truffle

Instructions

1. Shape the bouchée cases plain and round.
2. Make a hash of breast of chicken with the addition of one third mushrooms and bind it with Velouté.
3. Fill the bouchées three quarters full with this hash.
4. Complete with chicken Velouté finished with Beurre d'écrevisse.
5. Set a fluted round of truffle on each as a lid.