Velouté d'Écrevisses à la Lucullus (Crayfish Velouté à la Lucullus)

Ingredients

• crayfish Velouté
• 10 crayfish tails and 10 crayfish shells
• fine fish forcemeat (garnish)
• purée of truffle (garnish)

Instructions

1. Make up the crayfish Velouté as for the Velouté d'Écrevisses à la Joinville, reserving 10 tails and 10 shells.
2. Trim the reserved shells and fill them with a mixture of half fine fish forcemeat and half purée of truffle; poach them at the moment.
3. Garnish with the whole crayfish tails and the filled shells.