FOR THESE canapés, you may substitute some other good liver pâté or a fine liverwurst for the Plus-Que-Parfait. The truffle liquor is the liquid in which the truffles have been cooked or preserved. To serve four:
1/2 recipe MUSHROOM DUXELLES
4 slices firm white bread
Butter
6 tablespoons PLUS-QUE-PARFAIT PÂTÉ
4 tablespoons truffle liquor, or Madeira
4 tablespoons heavy cream
PREPARE half the recipe for Mushrooms Duxelles and keep it warm. Trim the crusts from the bread, and fry the slices lightly in butter on each side; keep them warm. Cream together the pâté and the truffle liquor or Madeira, and stir in the duxelles. Scald the cream for a few moments, stir it a little at a time into the pâté mixture, and stir just long enough to blend. The pâté should keep its consistency. Spread this on the croutons and serve immediately, as a first course.
