Filets de Grives Cherville (Cold Thrush Fillets Cherville)

Ingredients

• Thrushes
• Butter
• Cognac
• Sauce Chaud-froid
• Truffle
• Clear jelly

Instructions

1. Sauté the thrushes in butter and deglaze the pan with cognac.
2. Let them cool, then lift off the fillets.
3. Coat the fillets with Sauce Chaud-froid flavoured with thrush fumet.
4. Decorate each fillet with a fluted slice of truffle.
5. With the remaining thrush flesh, prepare a Mousse and spread it in an even layer over the bottom of a square dish.
6. When the Mousse has set firm, arrange the coated fillets on it.
7. Cover with clear, lightly set jelly and keep cool until serving.