Procure the fat livers of Geese. (They are no longer to be bought except already prepared in cans — Terrine de Foies Gras aux Truffes du Perigord, Strasbourg.) To this allow one pound of fat pork and one pound of the fat of Geese. Chop these and the Livers very fine, allowing pound for pound of the fat meat and Goose fat to the same quantity of Livers. Season well with salt and pepper, and moisten it well with Sherry. Chop a half can of truffles, and mix, and put all in a quart or pint measure baking pan, which you will have lined with Puff Paste. The pan must be about two and a half or three inches deep. Bake this paste, and then fill in with the Foies Gras. Cover with a light cover of the dough, and decorate around the edges with the clippings of dough that remain. Place the Pie in the oven and let it bake for about an hour to a nice brown, covering for the first three-quarters of an hour with a piece of paper, to prevent burning. When done, serve in the dish in which it was baked. This is the real Creole Pate de Foie Gras.