Timbale of Foie Gras Cussy

Ingredients

• 1 crust baked blind in a low round pâté mould with flared sides
• farce de volaille
• escalopes of foie gras
• butter
• scarlet tongue
• mushrooms
• cock's kidneys
• truffles
• cockscombs
• sauce Madère

Instructions

1. Bake a crust blind in a low round pâté mould with flared sides.
2. Line the bottom and sides with a layer of farce de volaille and poach the farce at the mouth of the oven.
3. Trim escalopes of foie gras round, sauté them in butter and set them in a crown along the sides, alternating with slices of scarlet tongue trimmed the same way.
4. Bind mushrooms, cock's kidneys and olive-shaped truffles with sauce Madère and heap them in a pyramid in the middle.
5. Set a crown of fine cockscombs between the turban of escalopes and the garnish.
6. Serve a sauce Madère separately.