Tagliatelle w/ white Truffle & Foie gras

The day before, cut the truffle in very thin strips, and put them to macerate 24 hours in the refrigerator in the liquid cream (totally covered).

The eating day, drain the slices of truffle and keep the cream.
Cut the foie gras into small cubes (use a thin knife and the foie should be very cold).

In a saucepan, bring to boil the veal stock, cognac and truffle cream.
Then, over low heat, add the cubes of foie gras.
Cook for 2 minutes.
Taste and salt only if necessary.
Pepper.
Keep warm.

Bring a large volume of salted salt water to a boil, and cook the tagliatelle for 2-3 minutes while stirring.

Drain pasta, and drizzle with oil to prevent sticking.
Divide the tagliatelle on the hot plates and pour over the cream-foie gras preparation.
At the last moment, cover with slices of truffle.

Raw foie gras is classified in 3 categories (decreasing quality): "extra", "premier choix" ou "tout-venant" (TV). Texture shall be firm, not grainy. There should be no stains nor hematomas.
Tuber magnatum: white truffle (extremely strong smell) is Italian and comes from Alba. Packaging should include: Latin name, producer or packager name, and the origin location.
Whole truffles are classified in categories: extra, 1rst and 2nd. Then comes larges bits, then skins, then small bits.