1732—Timbale de Foie Gras à l’Alsacienne

Prepare an ordinary timbale crust. When about to serve, fill it with layers of noodles with cream, separated by alternate layers of foie-gras collops, sautéd in butter, and slices of truffles. Complete with some raw noodles, tossed in butter and distributed over the last layer of cohered noodles.

Cover the timbale, and serve a suprême sauce, flavoured with truffle essence, separately.