Canneloni farcis (Stuffed Cannelloni)

Ingredients

• 250 grammes Farce gratin A
• 100 grammes panada
• 2 egg yolks
• 100 grammes ham
• 100 grammes foie gras
• 150 grammes cooked brains
• 50 grammes truffles
• canneloni
• grated cheese
• breadcrumb
• melted butter
• butter for the dish
• beef gravy

Instructions

1. Pound the ham and the foie gras together.
2. Mix in the Farce gratin A, the panada, the egg yolks, the cooked brains and the brunoise of truffles.
3. Blanch the canneloni, cut them into lengths of 8 centimetres, split them lengthwise and fill them with the forcemeat.
4. Roll them up on themselves and arrange them side by side on a buttered dish sprinkled with grated cheese.
5. Sprinkle the surface with grated cheese mixed with breadcrumb, then with melted butter.
6. Gratinate in a slow oven for a quarter of an hour.
7. On serving, surround with a cordon of beef gravy.