Cassolettes Aiglon

Ingredients

• small fine porcelain cassolettes
• puff pastry (feuilletage)
• 2 thirds salpicon of foie gras and truffles, bound with demi-glace (reduced brown sauce)
• foie gras soufflé preparation (appareil à Soufflé de foie gras)

Instructions

1. Encircle the rim of small fine porcelain cassolettes with a border of puff pastry (feuilletage) to form a raised lip. Fill two-thirds of each cassolette with a salpicon (finely diced mixture) of foie gras and truffles bound with demi-glace (reduced brown sauce).
2. Using a piping bag, finish filling each cassolette with foie gras soufflé preparation (appareil à Soufflé de foie gras), forming a dome shape.
3. Cook in a gentle oven for 15 minutes. Dress on a napkin for service.