Squab Médaillons Laurette

Ingredients

• squabs
• fine Farce gratin A
• well-reddened tongue
• truffle
• pistachios
• light brown Chaud-froid sauce
• egg white
• aspic jelly

Instructions

1. Bone the squabs.
2. Fill them with a fine Farce gratin A mixed with dice of well-reddened tongue, truffle and freshly skinned pistachios.
3. Roll each bird into a round galantine shape of even thickness, wrap in muslin, poach and let cool.
4. Cut into rounds one and a half centimetres thick.
5. Coat the rounds with a light brown Chaud-froid sauce.
6. Decorate each glazed médaillon with a rosette of pistachio halves and a dot of egg white in the middle, then glaze with jelly.
7. Arrange in a crown on a round dish, along a dome of chopped jelly.