Cold Squab Mousse

Ingredients

• 4 squabs
• brown Chaud-froid sauce
• truffle
• egg white
• aspic jelly

Instructions

1. Pot-roast 4 squabs and let them cool.
2. Lift the fillets from three of the birds and split each fillet in two.
3. Coat the fillets with brown Chaud-froid sauce, decorate them with fine details of truffle and egg white, and glaze with jelly.
4. With the fourth pigeon and the trimmings of the others, prepare a cold Mousse by the ordinary method and set it in a silver timbale.
5. Arrange the chaud-froid fillets on the Mousse and cover them with clear melting jelly.
6. Embed the timbale in a block of ice to serve.