Médaillons de Grives à la Moderne (Cold Thrush Medallions, Modern Style)

Origin: Paris, France

Source: Auguste Escoffier, 1907

Ingredients

Instructions

  1. Prepare 12 thrushes as for Filets de Grives Cherville.
  2. Coat half of the fillets with Sauce Chaud-froid in the same way.
  3. With the remaining thrushes and the trimmings, prepare a Mousse.
  4. Line 12 oval tartlet moulds with jelly.
  5. Place a thrush fillet in each mould, coated side against the jelly at the bottom, and fill up with the Mousse.
  6. Set the rest of the Mousse in a narrow dome mould lined with jelly and decorated with truffles.
  7. At serving time, turn the dome out onto a small tampon.
  8. Arrange the medallions around it and border the dish with croûtons of jelly.

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