Makes: 10 portions
Cooking time: 3 minutes
10x30g slices of Foie Gras
2dl Hollandaise Sauce
10 slices of black truffle
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.