Timbales

Ingredients

• filets de faisan
• beurre
• farce à quenelle
• pain frit
• truffes
• champignons
• vin
• fumet de faisan
• madère ou vin du Rhin

Directions

1. Cover the dish with paper.

2. Sauté the prepared filets in a pan with clarified butter.

3. Prepare a quenelle stuffing with the pheasant thighs.

4. Shape a cone from fried bread and cover it with a thin layer of raw stuffing.

5. Surround the base with a thick ring of the same stuffing and wrap with buttered paper.

6. Place the dish at the mouth of the oven to poach the stuffing.

7. Mold some quenelles with spoons and poach them.

8. A few minutes before serving, bake the filets in a hot oven to cook and glaze them.

9. Poach the prepared filets and drain them.

10. Trim the wing bone and slice the filets diagonally without separating them.

11. Arrange the large quenelles upright against the base of the cone.

12. Place the filets upright on the quenelles, pairing one poached and one prepared filets.

13. Garnish the top of the cone with small truffle garnishes and a larger one in the center with two pretty mushroom heads.

14. Surround the stuffing ring with a chain of medium-sized truffles, peeled and cooked with wine and a bit of glaze.

15. Lightly coat the bottom of the dish with a bit of good espagnole sauce reduced with pheasant stock and some Madeira or Rhine wine.