Stud a fresh goose liver with truffle, season it well and wrap it in thin slices of salt pork fat. Cook in an earthenware Terrine with Champagne or Hock- flavoured aspic jelly. When ready, allow to cool for 24 hours.
Remove the fat from the jelly first by means of a spoon then by rinsing the surface briefly with hot water.
Serve the foie gras as it is, very cold and accompanied with slices of hot crusty toast.