Galantine De Perdreaux D V Aspic Magnonnaise D LA Mode

Ingredients

• 6 partridges
• Aspic Magnonnaise (see that article)
• truffles
• jelly of two colors

Directions

1. Prepare 6 partridges en galantine as directed in the article.

2. Once cold, glaze the partridges and place them in 3 plain moulds (4.5 inches wide, 5 inches long, 5 inches high).

3. Place the moulds upright in ice and pour 3 tablespoons of Aspic Magnonnaise into each.

4. When firm, lay 3 galantines on top and cover with more aspic.

5. Add the remaining partridges and fill the moulds with aspic.

6. After 3 hours, turn them out onto a dish covered with firm aspic on ice.

7. Decorate with wreaths of truffles cut with an omelette cutter and lightly glazed.

8. Garnish with a border of bold croutons of jelly in two colors.