Fondants of Woodcock Castellane

Ingredients

• 3 parts woodcock purée
• 1 part poultry liver purée, sautéed in butter
• 1 part chestnut purée, passed through fine sieve
• 1 part woodcock salmis sauce, greatly reduced
• butter
• breadcrumbs and egg

Instructions

1. Combine the woodcock purée, poultry liver purée, chestnut purée, and greatly reduced woodcock salmis sauce in equal proportions (3 parts woodcock, 1 part liver, 1 part chestnut, 1 part sauce). Mix thoroughly until homogeneous.
2. Spread the mixture onto a buttered work surface and allow to cool on ice.
3. Divide the cooled mixture into portions of 60 grams each. Mould each portion into the shape of an elongated pear.
4. Bread the shaped fondants à l'anglaise (in the English style: dredge with flour, dip in beaten egg, coat with fine breadcrumbs).
5. Fry immediately in hot fat until golden.