Velouté Rossini (Chicken Velouté with Foie Gras Butter)

Ingredients

• 1 3/4 litres Velouté de volaille
• ordinary liaison
• 100 grammes truffled Parfait de foie gras
• 100 grammes extra-fine butter
• small quenelles of chicken forcemeat
• raw foie gras purée
• well-black truffle

Instructions

1. Prepare 1 3/4 litres of Velouté de volaille as above.
2. Pound 100 grammes of truffled Parfait de foie gras with 100 grammes of extra-fine butter to obtain 200 grammes of Beurre de foie gras.
3. Finish the Velouté with the ordinary liaison and this Beurre de foie gras.
4. Pass through the fine sieve or the étamine.
5. Garnish with small quenelles of chicken forcemeat mixed with one third of raw foie gras purée, and with allegorical details cut in well-black truffle.