Ortolans: Timbale Rothschild (Cold)

Timbale in short paste, garnish centre with foie gras purée, cook the ortolans two minutes and place them round the foie gras alternating with truffles cooked in Madeira, fill the timbale with another row, add the liquor from the truffles, place the cover, seal it with soft paste, finish in oven for fifteen minutes, insert some good Madeira aspic, keep two days before serving.