Timbale of Foie Gras Montesquieu

Ingredients

• farce de volaille
• egg white
• truffle
• truffles
• foie gras purée
• escalopes of foie gras
• sauce Madère
• small rectangles of foie gras
• butter
• sauce Madère

Instructions

1. Spread a layer of farce de volaille half a centimetre thick and quite even on a sheet of buttered paper.
2. Moisten the surface with egg white, sprinkle with finely chopped truffle, press it in with the blade of a knife and poach in the étuve.
3. Cool, then cut the sheet into rounds with a plain cutter 3 centimetres in diameter.
4. Line a buttered charlotte mould, bottom and sides, with these rounds, truffled side against the mould so that it shows when turned out.
5. Line the inside with a layer of farce de volaille mixed with a quarter of foie gras purée, kept a little firm.
6. Fill with escalopes of foie gras and slices of truffle bound with a stiff, cold sauce Madère.
7. Cover with a layer of farce and poach in a bain-marie for 50 minutes; rest a few minutes out of the bath.
8. Turn out at the moment and surround with a cordon of sauce Madère and a border of small rectangles of foie gras sautéed in butter at the last moment.
9. Serve a sauce Madère separately.