Potage à la Mogador (Chicken Velouté Soup with Foie Gras)

Ingredients

• 1 litre and a quarter Velouté de volaille (chicken velouté)
• 4 décilitres chicken purée
• 150 grammes foie gras purée
• The ordinary liaison
• 100 grammes butter
• White of chicken
• Well-red tongue
• Truffle

Instructions

1. Prepare 1 litre and a quarter of Velouté de volaille.
2. Add 4 décilitres of chicken purée; or else cook 450 grammes of chicken flesh in the Velouté and proceed as explained in the Preliminary Theories.
3. Pass through the tammy and heat without boiling.
4. At the moment of serving, finish with 150 grammes of foie gras purée let down with a few spoonfuls of the Velouté, the ordinary liaison, and 100 grammes of butter.
5. Garnish with a fine julienne of white of chicken, well-red tongue, and truffle.