In a heavy-based frying pan melt the butter until it begins to froth, add the diced sweetbreads and cook until evenly browned. Season with salt and freshly ground pepper, transfer to a tray and allow to cool.
Dice the chicken breast and blend in a chilled food processor for 1 minute. Add the egg white and continue to blend until mixed thoroughly before adding the cream in a slow stream until mixed into the chicken. Season with salt and freshly ground pepper before transferring to a clean bowl. Chill the chicken mousse for 30 minutes before passing it through a fine drum sieve. Allow to rest for a further 15 minutes before testing the mousse.
Fold the tongue, hock, sweetbreads, trompette des morts and parsley through the chicken mousse and season with salt and freshly ground pepper.
Lay a double square of cling-film on a workbench. Open out the trotters flat and lay each one on a square of cling-film. Lightly season the trotters with salt and freshly ground pepper. Fill each trotter with the mousse and roll gently back into its original form. Roll each trotter firmly in cling-film and tightly secure the ends. Then roll them in a sheet of aluminum foil and refrigerate for 2 hours to firm up the mousse before cooking.
To cook the trotters bring the reserved braising liquid to the boil and then reduce the heat to a simmer. Place the trotters into the liquid and cook for 12 minutes. Remove the trotters and refrigerate overnight.
Place the flour, egg wash and breadcrumbs into 3 separate shallow bowls and lightly season the eggs with salt and freshly ground pepper. Pass the cut pieces of trotter through the flour, egg wash and then the breadcrumbs. Repeat the process of the egg wash and breadcrumbs so that the pieces have a double coating of breadcrumbs. Reheat the colcannon over a gentle heat.
In a heavy-based pan, heat
Using a sharp paring knife, cut through the shells of the quail eggs and pour each egg into individual spoons. Heat the remaining clarified butter in a large non-stick pan over a low heat. Spoon the eggs into the butter and fry for 15 - 25 seconds until the egg white has set and the yolks remain soft. Remove the pan from the heat to prevent the eggs from over cooking. Lift the eggs from the pan with a palette knife, place on a warm plate and lightly season with salt and freshly ground pepper. Take an appropriate sized pastry cutter and trim the edges of the eggs to give them a neatly rounded shape.
Using 2 tablespoons, make a quenelle of the colcannon and place on a warm plate. Place a slice of crisp pancetta onto the colcannon. Cut each piece of trotter into 2 and place both pieces beside the colcannon. Set a fried quail’s egg on top of the trotter and pour the red wine jus around.
© 2005 Liam Tomlin. All rights reserved.