Noix de Veau en Surprise à la Pithiviers (Cushion of Veal en Surprise à la Pithiviers)

Ingredients

• noix de veau
• 15 larks
• farce gratin
• butter
• 250 grammes raw mushrooms
• 100 grammes raw truffle
• sauce Demi-glace à l'essence de gibier
• raw forcemeat

Instructions

1. Prepare the case as indicated for Noix de veau en Surprise.
2. Without boning them, introduce into each of 15 larks a piece of farce gratin the size of a walnut.
3. Sauté the larks in butter with 250 grammes of sliced raw mushrooms and 100 grammes of raw truffle slices.
4. Bind the whole with the necessary quantity of sauce Demi-glace à l'essence de gibier.
5. Arrange this garnish in the case, put back the lid and seal it with a cord of raw forcemeat.
6. Put in the oven for 7 to 8 minutes.
7. On taking the case from the oven, surround it with the removed flesh cut into fine escalopes.