Timbale of Foie Gras Cambacérès

Ingredients

• large macaroni
• 250 grammes poached macaroni
• truffle purée
• farce de volaille
• 2 decilitres sauce Béchamel
• 3 spoonfuls chicken essence
• 3 spoonfuls truffle essence
• about 1 decilitre of truffle purée and foie gras purée from the trimmings
• thick escalopes of foie gras
• Madeira
• truffles
• butter
• sauce Périgueux

Instructions

1. Line a buttered dome mould with rings of poached large macaroni cut half a centimetre thick, their centres filled with truffle purée bound with a little farce de volaille.
2. Line the inside with a layer of farce de volaille mixed with truffle purée, and put the mould in a slow oven for a few minutes to poach the farce.
3. Reduce by half 2 decilitres of sauce Béchamel with 3 spoonfuls of chicken essence and 3 of truffle essence.
4. Mix into this sauce 250 grammes of poached macaroni cut in 3 centimetre lengths and about a decilitre of truffle purée and foie gras purée taken from the trimmings; mix well.
5. Fill the timbale with this macaroni in layers, alternating with thick escalopes of foie gras poached in Madeira and slices of truffle.
6. Finish with a layer of farce and poach in a bain-marie, allowing 45 minutes for a one-litre mould.
7. Rest a few minutes, turn out onto a round dish and surround with a cordon of sauce Périgueux.
8. Serve a sauceboat of the same sauce separately.