Aspic of Foie Gras with Leeks and Truffle
Yield: 4 servings
Cook Time: 2 hours
Clean the leek, cut it in thin slices. Put it in boiling salted water. Boil 'Al Dente' (tender-crisp), cool and drain.
Dissolve the truffles jelly / aspic.
In a salad bowl, mix the sliced leek with some truffles peelings, little vinegar and a sufficient quantity of lukewarm jelly.
Put up as a cylinder form. Add the foie gras, recover with jelly and refrigerate.