3718 Chaud-froid de Grives en Belle-vue

Method

Bone out the thrushes and stuff them with Gratin Forcemeat C containing 4 finely chopped juniper berries per 500 g (1 lb 2 oz) of forcemeat. Re-form them to their original shape and poach for 25 minutes in a good stock; allow to cool in the liquid.

Drain and dry them when very cold and coat with brown Sauce Chaud-froid flavoured with thrush Fumet; decorate with neat shapes of truffle and cooked egg white and glaze with aspic jelly. Allow to set.

Set a conical base of rice or semolina in the centre of a dish, arrange the prepared thrushes around it and place a little chopped jelly between each.

Blanch the heads of the birds, imitate the eyes with a round of egg white and a dot of truffle, coat with jelly and place one on each thrush. Border the dish with cut shapes of jelly.

Another method of presentation is to place the decorated thrushes in a deep square dish containing a layer of jelly in the bottom then cover them with clear, light setting aspic jelly.

To serve: set the dish on a block of ice.

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