Dish in a circle, and serve a Périgueux sauce at the same time.
[1730—ESCALOPES DE FOIE GRAS A LA TALLEYRAND]
Prepare: (1) a crust made in a flawn-mould, six in. in diameter; (2) a garnish of [blanched] macaroni, cut into lengths of one in., cohered with four oz. of grated Gruyère and Parmesan cheese per lb. of macaroni, and combined with two oz. of butter, four oz. of a [julienne] of truffles and four oz. of foie gras cut into large dice.
Dish in a circle in the crust ten collops of foie gras [sautéd] in butter, alternating them with fine slices of truffle. Put the macaroni in the middle, shaping it like a dome, sprinkle with grated cheese and glaze quickly.
Dish on a napkin, and serve separately a clear chicken glaze, flavoured with truffles and well buttered.
[550]
][1731—SOUFFLÉ DE FOIE GRAS]
Rub two-thirds lb. of foie gras and three and one-half oz. of raw truffles through a fine sieve. Mix the two purées in a basin, and add two-thirds lb. of raw chicken-meat, pounded with the whites of four eggs, and rubbed through a fine sieve. Season; work the preparation on ice, and add to it, little by little, one-half pint of rich, thick, and very fresh cream, then the well-stiffened whites of four eggs.
Dish in a buttered soufflé saucepan, and poach under cover in the [bain-marie] for from thirty to thirty-five minutes.
Serve a Madeira sauce, flavoured with truffle essence, separately.