A terrine of foie gras and leeks scented with truffles (Terrine de foie gras aux truffes et jeunes poireaux confits) from Recipes from Le Manoir aux Quat' Saisons by Raymond Blanc

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

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