Cut a raw foie gras into even-sized slices, season them and marinate in brandy together with an equal number of slices of truffle.
Pass the trimmings of the foie gras through a sieve then mix it together with
Place half of this forcemeat mixture on a round sheet of Pie Paste leaving a
Seal the edges together, moisten the top edge of the covering paste and surround with a band of puff paste. Knotch the edge of the paste to form a decoration, brush with beaten egg and bake for 45 minutes in a moderate oven.
On removing from the oven, detach the top layer of pie pastry by cutting round the inside edge of the puff pastry; coat the exposed filling of the Tourte with a little fairly thick Sauce Madere.
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