Bécasses en Belle-vue (Boned Stuffed Woodcock in Chaud-froid and Gelée)

Ingredients

• woodcocks
• farce gratin
• raw game forcemeat
• foie gras
• truffles
• game stock (fonds de gibier)
• sauce Chaud-froid brune au fumet de bécasse
• truffle and egg white
• gelée

Instructions

1. Bone the woodcocks, leaving the thighs and feet.
2. Mix equal parts farce gratin and raw game forcemeat and stuff the birds with it, laying in the middle a few pieces of foie gras cut as lardons and a few small quarters of truffle.
3. Reshape each bird and wrap it in a muslin.
4. Poach 30 minutes in a good game stock and let cool.
5. Coat with sauce Chaud-froid brune au fumet de bécasse.
6. Decorate the breast of each with details of truffle and egg white.
7. Glaze heavily with gelée.
8. Dress the birds upright along a tampon fixed in the middle of the dish, surmounted with the heads, the eyes imitated.