Cervelle à la Beaumont (Calf's Brains in Puff Paste with Foie Gras Forcemeat)

Ingredients

• 1 brain
• farce à gratin of foie gras
• a little brown sauce
• fine slices of truffle
• puff-paste trimmings
• chopped truffle
• egg

Instructions

1. Cut the poached brain into escalopes.
2. Mask each escalope with a layer of farce à gratin of foie gras lightened with a little brown sauce.
3. Reform the brain by bringing the escalopes together again, setting a fine slice of truffle between them.
4. Place the reformed brain on a sheet of puff-paste trimmings and cover it with a light layer of the same farce gratin.
5. Sprinkle with chopped truffle and close the paste like a turnover, sealing it well.
6. Make a small opening on top for the steam to escape; egg-wash.
7. Bake in a hot oven for a quarter of an hour.