Truffle Mayo

1. Beat the egg yolk, mustard and vinegar until white.
2. Add truffle oil and whip in. (Be careful with the amount of truffle oil!)
3. Add the flavor neutral oil little by little, while beating constantly
4. Season with salt, pepper and vinegar

Stewed mushrooms

1. Cut mushrooms into appropriate slices and chop the shallot
2. Sauté the shallot on medium heat in butter for a couple of minutes
3. Add the garlic and sauté for another minute
4. Turn up the heat and add the mushrooms
5. Cook for a few minutes, then add the Marsala and let it boil until almost gone
6. Now add the cream and cook until the sauce is thick and creamy.
7. Season with salt and pepper – maybe also a little lemon juice

Foie Gras Spreading

1. Stir the foie gras terrine with little cream, until a spreadable consistency is achieved

Meat

1. Fry the meat on a scorching hot pan for few minutes
2. Set aside to rest and then cut in app. ¼ inch (0.5 cm) thick slices

Serving

1. Fry bread in butter on medium heat
2. Butter a slice of bread with the foie gras spreading
3. Add a little salad, the meat and stewed mushrooms
4. Finish off with a slice of bread buttered with truffle mayo