Mousseline of Woodcock

Simply dress this on a channeled rice croustade foundation fastened on a dish. Remove some rounds of cooked truffles with a cutter, and use them to decorate symmetrically the interior sides and bottom of a plain cylindrical mold (Fig. 150) imbedded in ice, dipping them one by one in half-set jelly to be able to fasten them on, then coat over the entire inside of the mold lightly with half-set jelly. Pound the breast meats of three cooked woodcock with an equal quantity of cooked foies-gras, half as much cooked and chopped-up truffles and a very little of the cooked intestines from the birds; season and pass the whole through a sieve. Put this pulp into a thin metal vessel and stir into it gradually three gills of brown chaudfroid sauce (No. 594), increased with a few spoonfuls of warmed jelly (No. 103); the chaudfroid sauce should be reduced with a game fumet (No. 397) prepared with the woodcock legs and bones; thicken the preparation properly by stirring it on ice and with it fill up the mold; then harden it on ice for one hour. When needed dip the mold in hot water, wipe dry and invert the mousseline on the rice foundation, surrounding it with a bed of chopped jelly.