Make 12 incisions in a nice firm foie gras and in each one, insert a piece of truffle cut on the slant; make sure that they are pushed well into the foie gras.
Wrap the foie gras in very thin slices of salt pork fat then place it in a pan on a layer of sliced carrots, onions and shallots plus some mushroom trimmings and a Bouquet garni; the pan should be just large enough to hold the liver.
Moisten just to cover with
When ready, remove and drain the liver, discard the slices of fat then place the liver on a dish, cover it and keep warm. Pass the cooking liquid through a fine strainer, remove the fat and reduce by two-thirds. Add
Replace the foie gras in this sauce and keep on the side of the stove for 7-8 minutes but without allowing it to boil.
Place the foie gras in a dish, coat with a little of the sauce and serve the rest separately.
© 1903 All rights reserved. Published by Taylor and Francis.