Line a buttered timbale-mould, of a size in proportion to that of the liver, with a thick layer of ordinary unsugared brioche paste (No. [2370]).
Put the foie gras upright in the mould, which it should almost fill; close the timbale with a cover of the same paste; [549] ]make a slit in the top; surround the top of the mould with a band of strong, buttered paper, that the paste may be prevented from running over, and let it rest for about thirty minutes in a temperature of 86° F. to allow the paste to work.
Bake in a rather hot oven, until a needle inserted through the centre withdraws quite clean.
Serve the dish as it stands with one of the ordinary foie-gras garnishes.
[1728—ESCALOPES DE FOIE GRAS A LA PÉRIGUEUX[!-- TN: acute invisible --]
Cut some slices two and one-half oz. in weight from a raw foie gras. Season them with salt and pepper; dip in beaten egg; roll in finely-chopped truffle, and [sauté] in clarified butter.
Dish in a circle, and, in the middle, pour a Madeira sauce flavoured with truffle essence.
[1729—ESCALOPES DE FOIE GRAS A LA RAVIGNAN]
From a layer of unsugared brioche paste, one-third in. thick, cut twenty roundels two and one-half in. in diameter. On ten of these roundels, spread a coating of chicken forcemeat, leaving a margin one-third in. wide of bare paste on each roundel.
Set a slice of truffle in the middle, a thick roundel of raw foie gras on the truffle, another slice of truffle upon that, a coat of forcemeat over the whole; and cover with the ten remaining roundels, after having slightly moistened the latter, that the two edges of paste may be sealed. Press with the back of a round cutter; [gild], and cook in a hot oven for fifteen minutes.