Croustade

Ingredients

• truffles
• oil
• foies (livers)
• filet mignon
• garniture à la financière
• ris de veau (sweetbreads)
• repère (binding agent)

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point. The book gives no cooking times either; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.

1. Cover the truffles with a second layer of pastry to form the pie, crimping the edges with the first layer.

2. Bake in a 400°F (200°C) oven for 1 hour.

3. Once baked, brush the crust with oil and dry it until lightly colored.

4. Hollow out the crust, leaving 1½ inches of thickness on each side.

5. Return the hollowed crust to the oil to dry the inside.

6. When ready to serve, attach the crust to the plate with a little binding agent.

7. Open the pie, drain the livers, and arrange them upright on the four square sections of the crust.

8. Secure each liver with small silver skewers inserted into the crust.

9. At each corner, place an oval, decorated quenelle.

10. On top of each liver, add a filet mignon, decorated to form a swirl.

11. Fill the crust with a financial garnish and place four very small sweetbreads between each filet mignon, with half resting on the crust.

12. Serve with a financial sauce.