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.