Bengalines de Bécasses (Egg-shaped Woodcock Mousse Moulds in Chaud-froid)

Ingredients

• woodcocks
• Mousse made from the leg flesh and the trimmings
• fumet de bécasse
• truffles
• sauce Chaud-froid brune
• truffles
• fine gelée

Instructions

1. Roast the woodcocks and let them cool.
2. Lift the fillets and cut each into three escalopes.
3. Prepare a Mousse with the flesh of the legs and the trimmings.
4. Line egg-shaped quenelle moulds with a layer of this Mousse.
5. Place in the middle of each a spoonful of very reduced cold fumet de bécasse, an escalope and a slice of truffle.
6. Cover with Mousse, smooth the surface and let set in a cool place.
7. When the Mousse is firm enough, turn the eggs out.
8. Coat them with brown sauce Chaud-froid and decorate them with truffles.
9. Arrange them in a timbale or a square deep dish.
10. Cover with a fine, lightly set gelée and let it take.
11. Dress on a block of ice at the moment of serving.