Foie Gras Tourte à l'Ancienne

Ingredients

• 1 raw foie gras
• seasoning
• cognac
• raw truffles
• 600 grammes very fine sausage meat
• 100 grammes chopped truffles
• pâté pastry
• puff pastry
• sauce Madère

Instructions

1. Cut a raw foie gras into regular escalopes, season them and marinate them in cognac with as many slices of raw truffle.
2. Sieve the liver trimmings and add them, with 100 grammes of chopped truffles, to 600 grammes of very fine sausage meat.
3. Spread half this farce over a round sheet of pâté pastry, leaving 4 centimetres clear at the edges.
4. Arrange the escalopes of foie gras and the slices of truffle on top and spread the rest of the farce over them.
5. Cover with a second sheet of pastry, seal the two, moisten the edges and surround with a band of puff pastry.
6. Notch the edge all round, egg-wash and bake 45 minutes in an oven of medium heat.
7. Out of the oven, lift the top sheet with the point of a knife and moisten the garnish with stiff sauce Madère.