Escalopes of Foie Gras Talleyrand

Ingredients

• 1 crust baked blind in a flan ring 16 centimetres in diameter
• macaroni à la Talleyrand (see Garniture Talleyrand)
• 10 escalopes of foie gras
• seasoning
• flour
• butter
• truffles
• grated cheese
• thickened veal gravy

Instructions

1. Bake a crust blind in a flan ring 16 centimetres in diameter.
2. Prepare enough macaroni à la Talleyrand to fill the crust.
3. Cut 10 escalopes of foie gras into ovals, season them, pass them through flour and sauté them in butter.
4. Arrange the escalopes in a crown inside the crust, alternating them with large slices of truffle.
5. Heap the macaroni in the middle in a dome and sprinkle with grated cheese.
6. Glaze briskly, then dish the crust on a napkin as it comes from the oven.
7. Serve separately a thickened veal gravy, or a clear chicken glaze with truffle essence, well buttered.