Stud the liver with truffles and place it in a tightly closed Terrine for several hours, as stated in the introduction to this section on foie gras. Wrap it in thin slices of salt pork fat and cook in a moderate oven for 20 minutes. Allow to cool.
Line a buttered straight-sided mould large enough to contain the foie gras, with a thick lining of unsweetened Ordinary Brioche Paste.
Place in the foie gras which should almost fill the mould; cover with a layer of the same paste and make a hole in the centre. Tie a band of buttered paper around the top part of the mould so as to keep the pie in shape when it begins to prove and leave in a warm place. When it has proved, bake it in a moderately hot oven; remove it when a trussing needle inserted in the centre comes out clean.
Serve it as it comes from the oven with any of the garnishes suitable for foie gras, but usually this preparation is served cold.
A variation of this recipe is to trim the partly cooked foie gras to the shape of a ball, place it in the centre of a sheet of unsweetened Brioche Paste with the trimmings of foie gras around it. Close and seal it up like a purse then place in a fluted Brioche mould; inset a round ball of the same paste in the top to give the appearance of a normal Brioche with a head and leave to prove for 15 minutes in a warm place. Brush with eggwash and bake in a hot oven.
© 1903 All rights reserved. Published by Taylor and Francis.