Pain de Foie Gras en Bellevue

Ingredients

• the composition of the Pain de Foie gras above
• white paper
• jelly
• truffle
• egg white
• croûtons of jelly

Instructions

1. Prepare the composition as for the Pain de Foie gras above and set it in a mould lined at bottom and sides with white paper.
2. Line with jelly a charlotte mould a little larger than the one used for the Pain, and decorate it entirely with details of truffle and egg white.
3. Set the Pain de foie inside carefully, so as not to disturb the decoration.
4. Finish filling with jelly and leave to set.
5. Turn out at the moment onto a small low base and surround with croûtons of jelly.