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Turkey, with Foie Gras

Cut the breast of a cooked turkey into slices, and heat them in the gravy or sauce that has been served with it. Cut some foie gras into slices of the same size, and dish the two alternately. Mask the foie gras with rich brown sauce and the turkey with thick bchamel. Garnish with fancy-shaped croutons, masked alternately with the two sauces.