Timbale of Foie Gras and Quails Tzarine

Ingredients

• ordinary pastry
• bards of pork fat
• 1 fine fresh foie gras
• seasoning
• quails
• raw truffles
• succulent veal stock
• Madeira

Instructions

1. Line a pâté mould with fairly high sides with ordinary pastry, then line the inside entirely with bards of pork fat.
2. Stand a fine seasoned fresh foie gras upright in the middle.
3. Stuff each quail with a piece of truffle and stand them round the liver, breast leaning against the bards.
4. Fill up the mould with whole peeled raw truffles.
5. Cover with a round-cut bard of pork fat and close the timbale with a sheet of pastry sealed well to the edges, leaving an opening on top for the steam.
6. Bake an hour and a quarter in an oven of good moderate heat.
7. Out of the oven, pour in a succulent veal stock flavoured with Madeira and gelatinous enough to set into jelly.
8. Keep in a cool place for a day or two before serving.