Éclairs à la Karoly (Tiny Woodcock Éclairs)

Ingredients

• pâte à choux
• woodcock trimmings and intestines
• fine Champagne
• butter
• brown sauce Chaud-froid
• aspic jelly
• truffle

Instructions

1. Make very small éclairs of pâte à choux.
2. Work the woodcock trimmings and intestines with fine Champagne into a purée, pass it through a fine sieve, butter it, and season it well.
3. Fill the éclairs with this purée.
4. Coat them with brown sauce Chaud-froid.
5. Glaze with aspic jelly and decorate with a few details of truffle.