Œufs Rossini (Eggs with Foie Gras and Truffle)

Ingredients

• For the eggs sur le plat:
• eggs
• raw foie gras
• butter
• sauce Demi-glace with truffle essence
• For the poached or soft-boiled eggs:
• eggs
• tartlet crusts
• foie gras
• butter
• thickened veal gravy with Madeira
• truffle

Instructions

1. For the eggs sur le plat, cook the eggs in the pan and cut them out with a plain round cutter.
2. Sauté round escalopes of raw foie gras in butter and set an egg on each.
3. Surround with a ribbon of sauce Demi-glace flavoured with truffle essence.
4. For the poached or soft-boiled eggs, garnish tartlet crusts each with a round escalope of foie gras sautéed in butter.
5. Coat the eggs with thickened veal gravy with Madeira, set them on the crusts, and place a large slice of truffle on each.