Roast three woodcocks and bone them out when cold.
Cut four of the breasts into dice and mix half of this with an equal quantity of salt ox tongue likewise cut in dice. Mix the rest of the diced breasts with double its quantity of foie gras cut in dice. Mix each of these preparations separately with
Take 10 medium-sized round truffles, empty them with a spoon and fill with the prepared mixture of breasts and foie gras.
Pound the rest of the flesh of the woodcocks with an equal amount of foie gras and the insides removed from the truffles. Pass through a fine sieve, place in a pan, set on ice and mix thoroughly together with
Have prepared the required number of small cutlet moulds lined with aspic jelly and coat the inside of these with a layer of the prepared purée. Fill the centres with
Set a layer of jelly on a round dish and place a base of rice or semolina in the centre. Demould the cutlets, arrange them around the base and place the prepared truffles on top of the base.
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