Composition of Goose Liver and Artichokes                                Starter


Serves 4


200 g                        artichoke bottoms

80 g                          kenya beans

80 g                          carrots

80 g                          celery

150 g                       goose liver parfait

1 l                             Consommé (see basic recipes ll)

10 sheets                 gelatin


10                             Perigord truffle slices

Truffle vinaigrette:

3                                truffle slices

6 tbsp                       nut oil

2 tbsp                       rasperry vinegar

2 tsp                          balsamic vinegar

2 tsp                          canned truffle juice


1                                terrine mold, approx. 20 x 8 x 8 cm

80 g                           port wine jelly






Wash the vegetables and cook separately in salted water. Cut artichoke bottoms, carrots and celery lengthwise into slices. Also slice goose liver. Soak gelatin in cold water, then dissolve in heated Consommé. Salt to taste.

Cover the bottom of the terrine mold with some of the gelatin (1 cm high) and refrigerate until set. Fold cooked vegetables slices into some of the liquid gelatin. Then place beans with sliced carrots, celery and artichoke bottoms on the layer of refrigerated gelatin in the errine mold. Pour a small layer of liquid gelatin on top. Return to refrigerator to set, then repeat these steps until the terrine is filled. Add a layer of goose liver and Perigord truffle slices in between. Refrigerate for 4 hours.

To make the vinaigrette, finely dice the truffle slices. Thoroughly mix all ingredients, add diced truffle and salt and pepper to taste.

To finish:

Cut the terrine into slices. To do this, I recommend using an electric serrated knife. Coat the terrine slices with the truffle vinaigrette and garnish as desired. Add the chopped port wine gelatin on one side.