Set a 1 cm (⅖ in) thick layer of aspic jelly in the bottom of a deep square timbale. On this jelly spread a 1½ cm (⅗ in) thick layer of foie gras puree mixed with a quarter its amount of jelly.

When this puree is set, arrange on top slices of foie gras and 5-6 slices of truffle; cover with a layer of foie gras puree and continue to fill the mould with alternate layers of foie gras, slices of truffle and puree; finish with a layer of jelly.

Place in the refrigerator until required then set the timbale on a block of ice sculpted to the shape of a flagstone.