Chaud-froid de Grives en Belle-vue (Cold Thrushes in Chaud-froid, Belle-vue)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Thrushes
- Farce gratin
- 4 chopped juniper berries
- Good stock
- Brown Sauce Chaud-froid
- Truffle
- Egg white
- Aspic jelly
- Chopped aspic jelly
Instructions
- Bone the thrushes.
- Add 4 chopped juniper berries per pound of farce gratin and stuff the birds with it.
- Reshape the birds, poach them in a good stock and let them cool.
- Dip them in brown Sauce Chaud-froid flavoured with thrush fumet.
- Decorate each with fine cut details of truffle and egg white, then glaze with jelly.
- Arrange them along a conical tampon and fill the gaps between them with chopped jelly.
- Set a head, with the eyes imitated, on each bird.
- Border the dish with croûtons of jelly.