Truffled Foie Gras with Madeira

Ingredients

• 1 fine
• truffles
• very thin bards of pork fat
• carrot
• onion
• shallots
• mushroom peelings
• 1 bouquet garni
• veal stock
• Madeira
• 2 decilitres sauce Demi-glace

Instructions

1. Make a dozen incisions in a fine, very firm liver and push a slant-cut piece of truffle into each.
2. Wrap the liver in very thin bards.
3. Line a pan just big enough to hold it with rounds of carrot and onion, sliced shallots, mushroom peelings and a bouquet garni, and lay the liver on top.
4. Moisten with two thirds veal stock and one third Madeira, enough for the liver to be almost covered, and poach in the oven for 40 minutes.
5. Drain the liver, remove the bards and keep it hot under a cover.
6. Strain and skim the cooking liquor, reduce it by two thirds, add 2 decilitres of sauce Demi-glace and reduce again until very stiff.
7. Off the fire, bring the sauce back to normal consistency with Madeira.
8. Return the liver to the sauce and keep it at the side of the fire 7 to 8 minutes without boiling.
9. Dish, coat the liver with part of the sauce and serve the rest separately.