6 slices of foie gras, 1/4-inch thick and 2 inches in diameter
24 slices of black truffles
1/2 cup Madeira
Salt and pepper
18 tourneed potatoes
6 (6 to 8-ounce) fillets
6 canapes (rounds of white bread Sauteed in butter)
Salt and black pepper
10 tablespoons butter
1 tablespoon finely chopped parsley
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