Fondants de Grives à la Liégeoise (Thrush Fondants)

Ingredients

• Thrushes
• Game stock
• Madeira
• 4 juniper berries
• Chicken livers stiffened in butter and very firm butter
• Egg and fine fresh breadcrumbs
• Thrush feet

Instructions

1. Roast the thrushes in the casserole, keeping them underdone.
2. Deglaze with a few drops of game stock and Madeira, and add 4 juniper berries per 12 thrushes.
3. Pound the thrushes and pass them through a sieve.
4. Add to the purée one third of its weight of chicken livers stiffened in butter and of very firm butter.
5. Treat the fondants as explained above: shape into pears and bread à l'anglaise.
6. Fry them at the moment of serving.
7. Stick a thrush's foot into each one.