Prepare and cook 12 thrushes as in the preceding recipe. Coat 12 of the breasts only with brown Sauce Chaud-froid.
Prepare a Mousse with the remaining flesh of the birds and the trimmings.
Coat 12 oval tartlet moulds with a layer of aspic jelly, place in each, one of the prepared breasts, chaud-froid side downwards and fill with some of the Mousse.
Coat a fairly deep dome-shaped mould with a layer of jelly, decorate with truffle and fill with the rest of the Mousse.
To serve: place a flat low base of rice or semolina in the centre of a dish, demould the Mousse on top of it and surround with the Medaillons after demoulding them. Border the dish with neat shapes of cut jelly.
© 1903 All rights reserved. Published by Taylor and Francis.