Côtelettes de Bécasse Sarah Bernhardt (Cold Woodcock Cutlets Sarah Bernhardt)

Ingredients

• woodcocks
• scarlet tongue (langue écarlate)
• foie gras
• sauce Chaud-froid brune
• truffles
• foie gras
• fine butter
• sauce Chaud-froid brune
• glace de gibier
• gelée

Instructions

1. Roast 3 woodcocks and bone them as soon as they are cold.
2. Cut 4 of the fillets into dice.
3. Mix half this salpicon with an equal quantity of salpicon of scarlet tongue.
4. Mix the other half with double its quantity of diced foie gras.
5. Bind both preparations with a few spoonfuls of sauce Chaud-froid brune.
6. Hollow out 10 medium, well-rounded truffles with a spoon and fill them with the fillet-and-foie-gras mixture.
7. Pound the remaining woodcock flesh with an equal weight of foie gras and the pulp taken from the truffles; pass through a sieve.
8. Work this purée on ice and add 70 grammes of fine butter, a decilitre and a half of lukewarm sauce Chaud-froid brune and half a decilitre of glace de gibier.
9. Line small cutlet moulds coated with gelée with this appareil.
10. Put a coffee-spoonful of the fillet-and-tongue mixture inside each, cover with appareil and put on ice.
11. Turn the cutlets out at the moment of serving and dress them in a turban around a tampon set in a layer of gelée in the bottom of the dish.
12. Arrange the filled truffles in the middle.