Pâté de foie gras à l’alsacienne

• 2 × 1 lb (500 g) goose livers, de-veined and skinned
• 2 fl oz (50

Mash together the goose livers, Madeira, salt and white pepper until you have a smooth, firm paste. Put in a bowl, cover with greaseproof paper and refrigerate for 12 hours.

Line a terrine with the streaky bacon. Heap the chilled foie gras into it. Make a lengthways incision down the middle about half as deep as the foie gras and push in the cubes of truffle. Close the incision and smoo