250g/9oz chestnut mushrooms, quartered
2 garlic cloves, finely chopped
1kg/2lb 4oz potatoes, peeled and chopped
1 rosemary sprig, leaves only
1 savoy cabbage, finely shredded
1 shallot, finely chopped
1 bunch fresh thyme, finely chopped
4 sprigs fresh thyme
10g black winter truffles, sliced
1 litre/1¾ pints beef stock
salt and freshly ground black pepper
2 tbsp olive oil
1 tsp olive oil
½ tsp olive oil
4 tbsp olive oil
5 black peppercorns
300ml/10fl oz Port
15²µ/½´Ç³ú butter, chopped
15²µ/½´Ç³ú butter
100²µ/3½´Ç³ú butter
50ml/2fl oz double cream
250ml/9fl oz double cream
1 free-range egg yolk, beaten
250ml/9fl oz milk
350g/12oz ready-rolled puff pastry
4 x 180–200g/6–7oz pieces beef fillet, ideally cut as a circle from the centre of the fillet
40²µ/1½´Ç³ú chicken liver parfait