Brioche de Foie Gras

• ½ pound pâté de foie gras
• 2 peeled truffles, cut in slivers
• slices of

Remove fat from pâté de foie gras and stud pâté with thin slivers of peeled truffle. Wrap the pâté in paper-thin slices of fat salt pork and place in a heatproof dish just large enough to hold it comfortably. Pour Madeira wine and cognac over it, and bake in a moderate oven (375°F-M4) for