Fois Gras And Truffle Mousse

1 Lobe of Grade A Fois Gras; at room temperature, about 1 1/4 pounds
1/4 Cup Cognac
1/4 Cup Heavy cream
Salt
Freshly ground black pepper
1/2 Ounce Black truffles finely chopped
1 Dozen toast points

In a food processor fitted with a metal blade, add the fois gras and puree
until smooth. Add the cognac and cream. Process until smooth. Season with
salt and pepper. Remove from the processor and fold in the truffles. Spoon
the mousse in a porcelain 2 cup dish. Serve the mousse at room temperature
with the toast points.

Yield: 6 servings