Small Timbales à la Montesquieu (Foie Gras and Truffle Timbales)

Ingredients

• chicken forcemeat
• buttered paper
• egg white
• truffle
• butter for the moulds
• foie gras
• foie gras and truffles for the salpicon
• Sauce Demi-glace with truffle essence

Instructions

1. In proportion to the number of timbales, spread chicken forcemeat on sheets of buttered paper in an even layer 3 millimetres thick, and smooth it with a moistened knife blade.
2. Coat the surface with egg white, sprinkle with finely chopped truffle and press it onto the forcemeat with a knife blade.
3. Poach at the mouth of the oven for a few minutes and let it cool almost completely, as this forcemeat cuts much better cold than hot.
4. Butter hexagonal moulds and decorate the bottom with a slice of foie gras.
5. Line the moulds with rectangles of the truffled forcemeat cut on a pattern of exactly the dimensions of the sides of the moulds.
6. Coat very lightly with chicken forcemeat.
7. Fill the inside with a salpicon of foie gras and truffles bound with a reduced Demi-glace with truffle essence.
8. Cover with forcemeat and set to poach 20 minutes before the moment of serving.
9. Serve Sauce Demi-glace with truffle essence as accompaniment.