Clean and season the liver as in the recipe for the foie gras in a jar.
Put the truffle, chestnuts, and butter in a casserole just large enough to hold them and the liver. Season. Warm over low heat for 5 minutes, and pour in the Armagnac. Ignite, turn off the heat, and burn off the alcohol.
Put the liver in the center of the truffles, pour the Madeira over it, and cover tightly or seal the casserole with a flour and water paste.
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