Stud a firm foie gras with truffles, season and wrap it in thin slices of salt pork fat. Place on a bed of vegetables and herbs in a pan just large enough to hold it and moisten with Madeira. Cover with the lid and cook in a moderate oven for 45 minutes basting it frequently.
When ready to serve, remove the pieces of fat, place the foie gras on a dish and surround it with a Financiere garnish to which has been added the reduced braising liquid after first removing the fat and passing through a fine strainer.
© 1903 All rights reserved. Published by Taylor and Francis.