Brioche De Foie Gras
Ingredients
1/2 lb Pate De Foie Gras
2 peeled Truffles cut into slivers
Slices of Fat Salt Pork
6 tablespoons Madeira
2 tablespoons Cognac
Butter
1/2 recipe of Brioche Dough
1 Egg Yolk
Milk
Method
Remove fat from pate, and stud with slivers of truffle. Wrap with sliced of salt pork and put in heat proof dish. Pour over madeira and cognac bake in a moderate oven for 20 minutes.
Cool pate in dish.
Butter large brioche mould and line with sheet of brioche dough 1 inch thick and larger than necessary to line the mould.
Put pate and cover with overhanging edges of brioche. Make a ball of rest of brioche and place it on top.
Stand for 20 minutes to rise.
Brush with egg wash, bake in hot oven 450F, 250C till golden brown.
Cool brioche.
Serve hot or cold.
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