Ingredients : Serves four :

150g very cold part-cooked duck or goose foie gras,

250g fresh tagliatelle, 200 ml double cream, 20 g dried morel mushrooms,

20g butter, white pepper, 20 chive stems,

2 tbsps veal stock, 2 tbsps sherry or madeira, 2 pinches of grated nutmeg

Preparation time : 20 minutes - Cooking time : 25 minutes

Rinse the mushrooms. Put them in a large bowl and cover them with 250 ml of warm water. Keep 150 ml of this water, beingcareful not to add any of the sandy deposits at the bottom of the bowl.

Put the veal stock in a medium-sized casserole. Add the water from the mushrooms, mix them together. Bring to the boil, add the cream, wine, salt and pepper, nutmeg and the mushrooms. Allow to simmer overa gentle heat for 12 minutes, stirring frequently.

At the same time, cut 100 g of foie gras in fine pieces and place on a plate covered with cling-film. Cut the rest into small cubes.

Cook the pasta "al dente" in a boiling, salted water. Put into a salad bowl. Add the butter and mix together. Take the pan off the stove and add the cubes of foie gras to the sauce. Mix for 10 seconds with a spatula, the foie gras will melt.

 pour the content of the pan over the pasta. Mix gently. Divide the pasta between four hot plates. Decorate with the chopped chives and serve immediately.

Have a good lunch!