Bécasses Esclarmonde (Cold Woodcock Escalopes on Foie Gras with a Mousse)

Ingredients

• woodcocks
• Mousse made from the leg flesh and the debris
• cooked foie gras
• sauce Chaud-froid brune
• truffles
• gelée
• chopped gelée
• rice

Instructions

1. Lift the fillets from roasted, cold woodcocks and divide each into two escalopes.
2. Prepare a Mousse with the flesh of the legs and the debris.
3. Cut slices of cooked foie gras to the same shape as the escalopes and fix an escalope on each with a little Mousse.
4. Coat with brown sauce Chaud-froid and decorate with truffles.
5. Set the remaining Mousse in a small dome mould coated with gelée.
6. Turn the Mousse out at the moment of serving onto a rice tampon placed on the dish.
7. Arrange the chaud-froid escalopes around the Mousse.
8. Surround the tampon with chopped gelée.