Dominicaine de Faisan au Champagne (Moulded Cold Pheasant with Champagne)

Ingredients

• fillets and filets mignons of the pheasant
• butter
• Champagne
• flesh of the pheasant's legs
• cold Pain mixture
• truffle purée
• brown Chaud-froid sauce
• pheasant fumet with champagne
• white jelly
• fine truffle purée bound with jelly
• white Chaud-froid sauce
• croûtons of jelly

Instructions

1. Lift off the fillets and filets mignons, sauté them quickly in butter and let them cool.
2. Cut them into medium dice and marinate them in Champagne.
3. With the flesh of the legs prepare a cold Pain mixture as at Pain de foie gras, and add a quarter of its quantity of truffle purée.
4. Prepare a brown Chaud-froid sauce, finish it with a pheasant fumet made with champagne, and stir the marinated diced fillets into it.
5. Line a dome mould with well-clarified white jelly, then line the bottom with fine truffle purée bound with jelly and the sides with white Chaud-froid sauce.
6. Fill the mould with the Pain mixture and the diced-fillet Chaud-froid sauce in alternating layers.
7. Set the mould on ice.
8. Turn it out at the moment of serving onto a low base and border the dish with croûtons of jelly.