Croquettes à la Bohémienne

Ingredients

• 2 parts foie gras (duck or goose liver)
• 1 part truffles
• sauce Allemande (German sauce, a velouté-based sauce)
• truffle
• sauce Périgueux (Périgueux sauce, espagnole with foie gras and truffles)

Instructions

1. Combine the salpicon of foie gras and truffles in the proportions specified (two parts foie gras to one part truffle). Bind the mixture with sauce Allemande until cohesive.
2. Shape the croquette mixture into pear forms. Imitate a stem on each pear by affixing a small piece of truffle to the top.
3. Serve accompanied by sauce Périgueux.