Foie Gras en Cocotte

Ingredients

• Foie gras
• Truffles
• Butter
• Truffle essence and white wine
• Veal gravy
• Sauce Madère with truffle essence

Instructions

1. Choose a good firm liver and stud it with truffles 12 hours in advance.
2. Stiffen it in butter in a sauteuse.
3. Put it in a well-heated earthenware cocotte.
4. Deglaze the sauteuse with truffle essence and white wine, add veal gravy to make a décilitre of fond in all, and strain it over the liver.
5. Close the cocotte, lute the lid and poach in a very slow oven for about an hour.
6. Serve just as it is, sending a sauce Madère with truffle essence at the same time.