Aspic of Foie Gras

Ingredients

• jelly
• poached egg white
• truffle
• cooked foie gras

Instructions

1. Line a plain or decorated moule à douille with jelly.
2. Decorate it with poached egg white and truffle.
3. Fill it with well-trimmed rectangles of cooked foie gras, laid in rows flat or slightly overlapping, alternating with layers of jelly.
4. The rectangles may instead be replaced by shells of foie gras lifted with a spoon.