1/2 lb. foie gras
2 c. egg white
White pepper to taste or use Tabasco
2 tbsp. brandy
Salt to taste
2 tbsp. shallots, sauteed

Break the liver in half and remove all the veins and excess fat. Save the best half for slicing and quick sauteing. Take the scraps and other whole pieces and put them in a blender. Add the egg whites, pepper, brandy, salt and shallots. Puree until smooth. Pour into 2 ounce individual molds or timbales and place in a water bath. Cover the dish, but leave space between the cover and the top of the timbales. Steam for 10 to 14 minutes on low heat until just lightly firm in the middle when touched.

The mixture will rise like a souffle, but will settle and just fit the little molds. Be careful not to increase the heat, as they might "blow up". Oven temperature is 350 degrees for the first 10 minutes and 300 degrees for the remaining time.