Foie Gras Périgord

Ingredients

• 1 very firm liver
• truffles
• seasoning
• 1 bay leaf
• 12 medium truffles
• 1 glass of fine Champagne
• bards of pork fat
• Madeira
• 1 decilitre strong veal gravy

Instructions

1. Stud a very firm liver with truffles and season it.
2. Put it in a terrine with a bay leaf, 12 medium peeled truffles and a glass of fine Champagne, and leave to marinate 6 hours.
3. Wrap the liver in bards and braise it in Madeira.
4. At three quarters of the cooking, remove the bards and transfer the liver to an oval terrine, surrounding it with the marinated truffles.
5. Add a decilitre of strong veal gravy and the braising liquor, skimmed of fat and reduced.
6. Cover the terrine, lute the lid, and finish cooking 20 minutes in a moderate oven.
7. Serve just as it is.