Stud a very firm foie gras with truffles, season and place it in a Terrine with 1 bayleaf, 12 medium-sized peeled truffles and
Braise the foie gras with Madeira until it is three-quarters cooked then remove the slices of fat; place the liver into an oval dish and arrange the marinated truffles around it. Moisten with
© 1903 All rights reserved. Published by Taylor and Francis.