Bouchées à la Bohémienne (Brioche Cases with Foie Gras and Truffles)

Ingredients

• brioche paste
• foie gras
• truffles
• light veal glaze
• butter
• Madeira

Instructions

1. Make small brioches à tête from brioche paste without sugar and bake them in fluted moulds.
2. Remove the crumb from the inside so as to form small cases, reserving small lids.
3. Dry them lightly at the mouth of the oven.
4. Bind a salpicon of foie gras and truffles with a light veal glaze mounted with butter and finished with Madeira at the moment of filling.
5. Fill the cases with this salpicon.