Thrushes boned, stuffed with foie gras, truffle, juniper berries and a touch of cayenne pepper, wrapped in a pig's caul and cooked. The crumb is removed from a round loaf which is then stuffed with a forcemeat gratin. The thrushes are arranged inside this. The whole is served with the deglazed cooking juices from the thrushes, with a little additional butter and truffle.
