Prague Ham à la Metternich

Ingredients

• Jambon de Prague sous la Cendre
• foie gras
• butter
• truffles
• asparagus tips
• Sauce Demi-glace
• essence of truffles

Instructions

1. Prepare a Jambon de Prague sous la Cendre as in the preceding recipe.
2. Sauté fine escalopes of foie gras in butter and cover each with a large slice of truffle.
3. Bind asparagus tips with butter and put them in a timbale.
4. Serve the ham at the same time as the foie gras, the asparagus tips and a Sauce Demi-glace with essence of truffles.