Peel and thinly slice the celeriac.
Cut the foie gras into even slices and remove any blood clots and veins.
Season with salt, pepper and sugar. Pan fry in a hot pan until soft. Keep
excess fat that comes from the foie gras. Thinly slice the truffles and
flame with a little Cognac.
Add the fat retained from the foie gras and remove from
the heat. Line a Le Creuset terrine with clingfilm (plastic wrap), then
carefully line with the thinly sliced celeriac, which has been well cooked
in boiling salted water. Now begin to layer the terrine with celeriac,
then foie gras and truffles. Repeat this until the terrine is full. Carefully
wrap over the celeriac and press under a weight all night. Turn out and
cut a generous slice. Place just down from the center of a plate with
a bouquet of mache salad and julienne of celeriac tossed in olive oil
and topped with a slice of black truffle at the head of the plate......
Serve with plenty of toasted whole
wheat baguette & brioche.