Pavé of Foie Gras Lucullus

Ingredients

• jelly
• foie gras purée
• escalopes of foie gras
• 5 or 6 slices of truffle
• 1 block of clear ice

Instructions

1. Set a layer of jelly a good centimetre thick in the bottom of a square timbale.
2. Spread over it a layer of foie gras purée, a centimetre and a half thick, with a quarter of melted jelly added.
3. When the purée has set, arrange on it a few escalopes of foie gras and 5 or 6 slices of truffle, then cover with a layer of jelly.
4. Continue in this way, alternating layers of foie gras purée, escalopes, slices of truffle and jelly.
5. Finish the mould with a layer of jelly and keep in the cooler until the last moment.
6. Dish on a block of clear ice cut in the shape of a paving stone.