1730—Escalopes de Foie Gras à la Talleyrand

Prepare: (1) a crust made in a flawn-mould, six in. in diameter; (2) a garnish of No. 273, Blanchings 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.