- Sliced truffles
- Fresh goose liver (Foie Gras)
- Chicken stock
- Red wine
On a serving plate put slices of foie gras, remove the truffles from the pan and add them to the foie gras, remove also the sweetbreads and place on top of the foie gras.
On the pan toss in a glass of red wine and the chicken stock, let it bubble for few minutes, whisk in a nob of butter and strain over the dish.