Escalopes of Foie Gras à la Maréchale

Ingredients

• 1 very firm terrine of foie gras
• appareil for Pain de foie gras
• sauce Chaud-froid à la crème
• truffle
• jelly

Instructions

1. Cut the required number of escalopes from a very firm terrine of foie gras and shape them into ovals.
2. With the debris of the terrine, prepare an appareil for Pain de foie gras.
3. Mask the escalopes with this appareil, smoothing it into a dome.
4. Coat them with sauce Chaud-froid à la crème.
5. Decorate each with a slice of truffle and glaze with jelly.