Tartlets à la Gauloise

Ingredients

• tartlet shells, fluted (croûtes de tartelettes cannelées)
• chicken forcemeat (farce de volaille)
• small rooster combs and kidneys (crêtes et rognons)
• veal glaze (glace de veau)
• butter
• 1/4 part ham purée (purée de jambon)
• light chicken forcemeat (farce de volaille légère)

Instructions

1. Line the inside of small fluted tartlet shells with chicken forcemeat, coating both the bottom and sides. Bake in the oven.
2. Fill the interior with very small pieces of rooster combs and kidneys. Coat them with veal glaze (glace de veau) mounted with butter (monter au beurre).
3. Cover the garnish with a light chicken forcemeat to which you have added one-quarter ham purée.
4. Arrange on a baking sheet and return to the oven for poaching of the forcemeat. Dress for service as above.