Escalopes of Foie Gras Ravignan

Ingredients

• brioche dough
• farce de volaille
• truffles
• foie gras
• sauce Périgueux

Instructions

1. Roll out brioche dough without sugar to 7 to 8 millimetres thick and cut out 20 rounds with a plain cutter 7 centimetres in diameter.
2. Arrange 10 of the rounds on a plaque and cover each with a layer of farce de volaille, leaving a small margin at the edge.
3. On the farce set a large slice of truffle, then a round of foie gras, then another slice of truffle, then a final layer of farce.
4. Cover with the remaining 10 rounds of dough, seal them and press the edges with the back of a round pastry cutter.
5. Egg-wash and bake in a hot oven for a quarter of an hour.
6. Dish on a napkin straight from the oven and serve sauce Périgueux separately.