Name: Foie Gras or Chicken Livers in a Green Waistcoat
Yield: For four people
Cuisine: French
Ingredients: 1 fresh duck liver weighing 600 g (1 lb 5 oz) or chicken livers; 3 tablespoons port; 150 ml (¼ pint) stock made with ¼ chicken stock cube dissolved in 150 ml (¼ pint) water; 200 g (7 oz) – about 16 – very young leeks, white parts only cut in 4 cm (1¾ inch) lengths; 12 handsome lettuce leaves, washed; salt and freshly-ground pepper; 50 g (1¾ oz) butter; 1½ tablespoons truffle juice (optional); 1 litre (1¾ pints) water and 2 teaspoons coarse salt; 25 g (1 oz) butter; 200 g (7 oz) very fine French beans cut in 4 cm (1¾ inch) lengths