Cut equal amounts of foie gras and truffle into large dice; mix together with some well flavoured Sauce Madere and fill two-thirds of the way up into buttered or oiled paper cases which have been previously dried out in the oven. At the last moment, shallow fry some slices of raw foie gras of the same size as the case, place one in each with a slice of truffle on top and lightly coat with a little well reduced Sauce Demi-glace.