Tournedos Rossini with Chatue Potatoes
| Yield: | 1 Servings |
| Categories: |
| 6 | sl | Fois Gras; 1/4-inch thick and 2 inches in diameter |
| 24 | sl | Black truffles |
| 1/2 | c | Madeira |
| Salt and pepper | ||
| 18 | Tourneed potatoes | |
| 6 | Fillets; (6 to 8-ounce) | |
| 6 | Canapes; (rounds of white bread sauteed in butter) | |
| Salt and black pepper | ||
| 10 | tb | Butter |
| 1 | tb | Finely chopped parsley |
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