Fondants de Bécasse à la Castellane (Woodcock Fondants)

Ingredients

• 3 parts woodcock purée
• 1 part purée of chicken livers sautéed in butter
• 1 part chestnut purée passed through a tammy
• 1 part sauce Salmis de bécasse
• Butter
• Egg and fine fresh breadcrumbs

Instructions

1. Mix together 3 parts woodcock purée, 1 part purée of chicken livers sautéed in butter, 1 part chestnut purée passed through a tammy and 1 part very reduced sauce Salmis de bécasse.
2. Spread the appareil on a buttered baking sheet and cool it on ice.
3. Divide it into portions of 60 grammes.
4. Mould each portion into an elongated pear.
5. Bread them à l'anglaise as directed for the Fondants.
6. Fry them at the moment of serving.