Colombines of Foies-Gras

Have a piece of cooked foies-gras cut into small dice, mix in with it half as much cooked chopped truffles. Reduce a little good brown sauce (No. 414), incorporating slowly into it a few spoonfuls of melted glaze (No. 402), and the truffle broth; when properly thickened add the salpicon, remove the saucepan at once from the fire, and let stand till cold. Prepare a rather consistent semolino preparation with broth, and after it is finished, reduce for two minutes to obtain a body, then withdraw and add butter, parmesan and two diluted egg-yolks. With this line some buttered tartlet molds, leaving a hollow space in the center; fill this up with a part of the foies-gras preparation, and cover with more of the semolino, then let the tartlets get quite cold; unmold, roll in grated parmesan, dip in beaten egg, then in bread-crumbs and fry nicely. When done, drain and dress on a napkin.