Pain de Foie Gras (Cold Foie Gras Loaf)

Ingredients

• 1 foie gras braised in Madeira
• truffle cooking liquor
• 1 small glass of fine Champagne
• 4 egg yolks
• 200 grammes fine butter
• 1 grilled hazelnut
• 2 leaves of gelatine
• jelly
• truffles
• croûtons of jelly

Instructions

1. Take a few escalopes off a foie gras braised in Madeira and quite cold, and set them aside.
2. Skim and strain the liver's cooking liquor, add the same quantity of truffle cooking liquor and a small glass of fine Champagne, and reduce by half.
3. Bind this liquor with 4 egg yolks and mount it with 200 grammes of fine butter, proceeding as for a sauce Hollandaise.
4. Complete with a crushed grilled hazelnut and 2 leaves of gelatine.
5. When the composition is no more than lukewarm, incorporate the rest of the liver passed through a sieve, without working it too much.
6. Line a charlotte mould with jelly and decorate it with truffles.
7. Fill with the composition in layers, alternating with the reserved escalopes and slices of truffle.
8. Finish with a layer of jelly and keep in the cooler until service.
9. Turn out at the moment and border the dish with croûtons of jelly.