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Vol Au Vent, Mariniere

Place in a saucepan twenty-four large oysters, twelve fresh shrimps, twelve heads canned mushrooms, twelve cooked mussels and six very thin slices of truffles. Pour in one gill white wine, adding half ounce good butter. Season with one teaspoon salt. Cover the pan and place it in a hot oven for ten minutes. Remove from the oven.

Heat in a small saucepan one and a half tablespoons melted butter, adding two tablespoons flour. Stir well, then strain the gravy of the above preparation into the pan. Season with a saltspoon cayenne pepper, whisk briskly with the whisk for two minutes; boil for three minutes, add a Hollandaise sauce mix well for a minute, then add all the contents of the fish pan. Mix well again and heat for two minutes without allowing to boil. Then with the preparation fill a vol au vent. Dress on a dish and serve.