Rissoles à la Bohémienne (Foie Gras and Truffle Rissoles)

Ingredients

• Foie gras
• Truffles
• Reduced sauce Demi-glace
• Plain brioche dough
• Fat for deep frying

Instructions

1. Cut the foie gras and truffles in dice and combine them in the proportion of two-thirds foie gras to one-third truffles.
2. Bind the salpicon with a reduced sauce Demi-glace.
3. Enclose it in plain brioche dough, shaping the rissoles as plain turnovers.
4. Keep them in a fairly warm place for 25 minutes so the dough ferments lightly.
5. Fry at the moment of serving in plenty of hot fat.