Timbale of Foie Gras à l'Alsacienne

Ingredients

• 1 crust baked blind in a decorated hot-pâté mould
• farce gratin
• foie gras purée
• escalopes of foie gras
• Madeira
• truffles
• mushrooms
• sauce Madère
• 1 large mushroom

Instructions

1. Bake a crust blind in a decorated hot-pâté mould.
2. Line the bottom and sides with a layer of farce gratin to which a quarter of foie gras purée has been added.
3. Hold the timbale at the mouth of the oven.
4. At serving, fill it with a ragoût of foie gras escalopes poached in Madeira, sliced truffles and sliced mushrooms, bound with sauce Madère.
5. Finish with a large fluted mushroom surrounded by slices of truffle.