Makes: 10 portions
Cooking time: 3 minutes
Ingredients:
10x30g slices of Foie Gras
2dl Hollandaise Sauce
10 slices of black truffle
Method:
1. Place the slices of foie gras into lightly buttered individual cocotte moulds. Heat in an oven for a few minutes.
2. Coat with the Hollandaise sauce and place under a salamander grill to glaze.
3. Serve on small plates lined with a dish paper. Garnish the top of each with a slice of truffle.