Squab Cutlets en Chaud-froid

Ingredients

• squabs
• Farce gratin A
• foie gras
• truffle
• stock
• brown Chaud-froid sauce
• reduced poaching stock
• hard-boiled egg white
• aspic jelly

Instructions

1. Bone the squabs, keeping the leg bone in place.
2. Fill them with Farce gratin A, setting a piece of foie gras and a few quarters of truffle in the middle of the forcemeat.
3. Reshape the birds, wrap each in a muslin and poach them in a good stock; let them cool.
4. Drain and sponge them dry, split each in two and free the leg bone.
5. Coat them with brown Chaud-froid sauce into which the reduced poaching stock has been worked.
6. Decorate with details of truffle and hard-boiled egg white.
7. Arrange the cutlets on a set layer of jelly in the bottom of a square deep dish, cover with melted jelly and leave to set.
8. Serve on a block of ice, or with crushed ice around the dish.