Macaroni with cheese and goose liver, served as a side accompaniment with meat or poultry, accompanied by a demi-glace sauce with truffles in it.
3 oz (100g) goose liver
5 oz (150g) macaroni
2 oz (40g) grated cheese
2 oz (40g) Parmesan cheese
3 tablespoons (40g) butter
Sauté the goose liver in some butter, then dice it and set aside.
Dice the truffles; set aside.
Boil the macaroni in water until it is tender to the bite. Drain, then toss with the cheeses and the butter, then toss in the liver and the truffles.