Foie Gras Soufflé

Ingredients

• 300 grammes raw foie gras
• 100 grammes raw truffles
• 300 grammes raw chicken flesh
• 3 egg whites (for pounding with the chicken flesh)
• seasoning
• 3 decilitres thick
• 4 egg whites
• butter
• sauce Madère with truffle essence

Instructions

1. Pass 300 grammes of raw foie gras and 100 grammes of raw truffles through a fine sieve, and likewise 300 grammes of raw chicken flesh pounded with 3 egg whites.
2. Mix the three elements in a sautoir and season.
3. Work the composition on ice, incorporating 3 decilitres of thick, very fresh cream little by little.
4. Finish by folding in 4 egg whites beaten to a very firm snow.
5. Fill a buttered soufflé pan and poach in a bain-marie, covered, for 30 to 35 minutes.
6. Serve a sauce Madère with truffle essence separately.