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 thoroughly mixed before adding the cream in a slow stream. Season with salt and freshly ground pepper before transferring the chicken mousse to a clean bowl. Chill the chicken mousse in the refrigerator for 30 minutes before passing it through a fine drum sieve. Chill 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 back gently into its original shape. Roll each trotter firmly in cling-film and tightly secure the ends. Then roll in a sheet of aluminum foil and refrigerate for 2 hours to firm up the mousse before cooking.
To cook the trotters bring the braising liquid to the boil and reduce the heat to a simmer. Place the trotters into the liquid and cook for 12 minutes. Remove from the heat and leave in the braising liquid whilst preparing the rest of the dish.
Over a very low heat warm the snails in the brine, taking care that they do not boil, as they will become rubbery. Drain the snails from the brine. Melt the herb butter and add the snails. Lightly season lightly with freshly ground pepper. Place a
© 2005 Liam Tomlin. All rights reserved.