Timbale of Woodcock Metternich

Ingredients

• 1 decorated timbale crust
• 1 woodcock
• Escalopes of fresh foie gras
• Butter
• A few spoonfuls of truffle essence
• A dash of lemon juice
• Fine Champagne

Instructions

1. Prepare a decorated timbale crust, rather wide than tall.
2. Roast the woodcock, keeping it underdone, and lift the suprêmes.
3. Sauté escalopes of fresh foie gras in butter at the moment, and dish them in the timbale alternating with the suprêmes.
4. Pound the trimmings and the carcass with a few spoonfuls of truffle essence.
5. Pass this first through the sieve, pressing strongly, then through the étamine.
6. Heat the coulis without letting it boil, and complete it with a dash of lemon juice, fine Champagne and butter.
7. Pour it into the timbale over the woodcock and the foie gras.