Brioche de Foie Gras

Preparation info
  • Serves

    6 to 8

    • Difficulty


Appears in

By Robert Carrier

Published 1965

  • About


  • 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