Garniture à la Talleyrand (Macaroni, Truffle and Foie Gras Garnish for Large Cuts of Butcher's Meat and Poultry)

Ingredients

• 400 grammes macaroni
• 50 grammes Gruyère
• 50 grammes grated Parmesan
• 50 grammes butter
• 100 grammes truffles
• 100 grammes foie gras
• Sauce Périgueux

Instructions

1. Blanch 400 grammes of macaroni and cut it into sections 3 centimetres long.
2. Bind the macaroni with 50 grammes of Gruyère, 50 grammes of grated Parmesan and 50 grammes of butter.
3. Add 100 grammes of truffles cut in julienne and 100 grammes of foie gras cut in large dice.
4. Serve with Sauce Périgueux made with truffles in short julienne instead of chopped.