Faisan à la Croix-de-Berny (Cold Pheasant Croix-de-Berny, modified recipe)

Ingredients

• 1 pheasant
• Parfait of truffled foie gras
• Mousse de foie gras
• jelly
• 8 larks
• brown Chaud-froid sauce
• truffle
• scarlet tongue
• well-clarified jelly

Instructions

1. Roast the pheasant, keeping it underdone, and let it go quite cold.
2. Lift off the fillets, leaving the legs and pinions around the carcass, and cut away the breastbone.
3. Fill the inside of the carcass with a Parfait of truffled foie gras and cover it with a light layer of Mousse de foie gras.
4. Cut the fillets into escalopes, put them back in place and fill the gaps with Mousse de foie gras so the bird recovers its natural shape.
5. Let the Mousse firm up, then glaze the pheasant with jelly.
6. Separately, coat 8 boned, stuffed and poached larks with brown Chaud-froid sauce, decorate them with details of truffle and scarlet tongue, and glaze them with jelly.
7. Dress the pheasant on a low base and surround it with the larks.
8. Fill the spaces between the larks with well-clarified chopped jelly.