Casserole of Whole Foie Gras

• 1 whole fattened duck or goose liver
• 1 large fresh black truffle, very coarsely chopped
• 1 cup

Clean and season the liver as in the recipe for the foie gras in a jar.

Preheat the oven to 300 degrees.

Put the truffle, chestnuts, and butter in a casserole just large enough to hold them and the liver. Season. Warm over low heat for