Cook the thrushes with butter in a pan on the stove. Deglaze with a little brandy, allow them to cool, then remove the breasts.

Trim the breasts and coat with brown Sauce Chaud-froid flavoured with thrush Fumet and decorate each with a fancy round slice of truffle.

Prepare a Mousse from the remaining flesh of the birds and spread it in an even layer on the bottom of a deep square dish; when set arrange the prepared breasts on top and cover with a clear lightly setting jelly. Keep cold until required for service.

Preparation of the Mousse: After the breasts have been removed, finely pound the legs and carcasses of the birds and place in a pan with, for 12 thrushes, 3 dl (½ pt or 1¼ U.S. cups) excellent Sauce Demi-glace and 2 leaves of gelatine.

Simmer gently for 10–12 minutes, pass through a fine sieve and when the purée obtained is cold and almost setting, fold in approximately a third its volume of lightly whipped cream.