Foie Gras du Gastronome

Ingredients

• 1 Parfait de foie gras
• sauce Chaud-froid à la crème
• truffle
• jelly
• Mousse de foie gras
• softened butter
• croûtons of jelly

Instructions

1. Cut a Parfait de foie gras into small rectangles.
2. Coat half of them with sauce Chaud-froid à la crème.
3. Decorate the others with details of truffle, fixed with a few drops of melted jelly.
4. Line an egg-shaped mould with jelly and line it with the rectangles of parfait, alternating the two kinds.
5. Finish filling the mould with a Mousse de foie gras.
6. Turn out onto a slightly hollowed base shaped into a nest with softened butter piped through a cornet.
7. Surround with fine croûtons of jelly.