Sauce foie gras with cep mushrooms on tagliatelle

Mix the softened butter and softened foie gras with a soft rubber spatula into a paste.

Press the paste through a sieve with a wooden spoon or spatula for a smooth base; refrigerate 10 minutes.

Rehydrate the dried mushrooms; put salted water on for the tagliatelle.

Reduce 100 ml Madeira by about a quarter, enough to burn off the alcohol.

Add the heavily reduced brown chicken stock and reduce the liquid from 250 ml to 200 ml for a strong-flavoured base.

Pour in the cream and reduce again; the foie gras must never boil, so it goes in last.

Plunge the rehydrated mushrooms in boiling water for a minute.

Add a little of the mushroom soaking juice, keeping the quantity at 200 ml, and reduce until the sauce coats the spoon.

Add a small handful of the mushrooms; put the pasta in, about 10 minutes before serving.

Turn the heat completely off and whisk in the foie gras butter a little piece at a time, letting each melt before the next.

Pass the sauce through a fine mesh sieve into another bowl.

Pour the sauce over the tagliatelle and finish with ground pepper and a little parsley.