Foie Gras Cooked in a Brioche (called à la Strasbourgeoise)

Ingredients

• Foie gras
• Truffles
• Bards of bacon
• Plain brioche paste
• Butter
• Stout buttered paper
• One of the ordinary garnishes of foie gras

Instructions

1. Stud the liver with truffles and keep it for some hours in a closed terrine, as directed above.
2. Wrap it in bards, poach it for 20 minutes in a medium oven and let it cool.
3. Line a buttered timbale mould, sized to the liver, with a very thick sheet of plain brioche paste made without sugar.
4. Set the foie gras upright in the mould, which it should fill or nearly so.
5. Close the timbale with a sheet of the same paste and make an opening in the middle.
6. Surround the top of the mould with a band of stout buttered paper to stop the paste overflowing, and let it rise by fermentation in a fairly warm place.
7. Bake in a good medium oven until a needle pushed into the centre comes out clean.
8. Serve as it is with one of the ordinary garnishes of foie gras; most often it is served cold.