Cassolettes Aiglon (Foie Gras and Truffle Cassolettes with Soufflé Topping)

Ingredients

• small fine porcelain cassolettes
• puff paste
• foie gras
• truffles
• sauce Demi-glace
• foie gras Soufflé mixture

Instructions

1. Surround the edges of small fine porcelain cassolettes with a cord of puff paste to form a rim.
2. Cut a salpicon of foie gras and truffles and bind it with sauce Demi-glace.
3. Fill the cassolettes two thirds full with the salpicon.
4. Finish filling with a piping bag, using a foie gras Soufflé mixture, and make it dome.
5. Cook 15 minutes in a slow oven and dress on a napkin.