Ortolans à la Rothschild (Cold Ortolans in Truffles)

Ingredients

• Large truffles
• Ortolans
• Very fine jelly
• Gold flakes

Instructions

1. Cut large truffles cooked in Champagne at two thirds of their height, keeping the tops as lids.
2. Hollow out the truffles with a vegetable scoop.
3. Place a roasted, cooled ortolan in each.
4. Fill up with very fine jelly mixed with gold flakes and let it set.
5. Glaze the lids with jelly and replace them.
6. Dress as for truffes à la serviette.