Rissoles à la Pompadour

Ingredients

• equal parts foie gras
• equal parts scarlet tongue (langue écarlate)
• equal parts mushrooms
• equal parts truffles
• Sauce Périgueux (Périgueux sauce)
• 1 slice per rissole poached bone marrow (moelle pochée)
• half-puff pastry (demi-feuilletage)
• egg yolks

Instructions

1. Prepare a salpicon (fine dice) from equal quantities of foie gras, scarlet tongue, mushrooms, and truffles. Bind this mixture with reduced Sauce Périgueux.
2. Enclose a thin slice of poached bone marrow in the center of each portion of the forcemeat.
3. Form the mixture into small pastries using half-puff pastry, shaping them like small cannelated (fluted) pâtés.
4. Glaze with egg yolk and bake until golden.