-      2 liter Red Port

-     4 liter Heavy Cream

-     8 dl Truffle Juice

-     800 gm Foie Gras Terrine

-     250 gm Gelatin

-     40 gm Salt

-     8 gm pepper

-      gm Cayenne Pepper

-        Lemon Juice

Reduce Port to Mirror

Add the heavy cream and bring to the boil

Add truffle juice and terrine in small pieces.

Blend and add the gelatin.

Season and strain through a chinois.

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Linen pan or 2 inch tray with plastic wrap

Sprinkle bottom of tray with finely chopped truffles (10gm / liter.

Pour the mix into the tray ¾ inch thick (depend on what you are planning to do).

Let set in fridge.

When the mix is completely cold and set hard, remove from tray and cut into cube of equal sides.

-         Roll the cubes in sifted flour

-         Then in :Anglaise” ( beaten eggs , seasoned , oil)

-         Then in bread crumbs ( finely blended and sifted through fine mesh chinois)

-         Let set in the fridge for  2 hours

-         Renew the operation egg and bread crumb (without the flour step)

-         Keep refrigerated until needed.

When needed for an order, slowly deep fryer (Same temperature as a first bath for French fries)

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