350 ml. (12 fl oz) chicken stock
100 grams (3 1/2 oz) polenta
4 egg yolks
120 grams (4 oz) fresh truffles, cut into small cubes 8 cubes of foie gras, 5 grams (1/6 oz) each 200 grams (7 oz) cepes (wild mushrooms)
olive oil
50 grams (1 2/3 Dutch cheese (Gouda)
salt and black pepper
8 preserved tomato halves

Prepare the polenta with the chicken stock and when ready stir in the egg yolks and cheese. Season and allow to cool. Oil 8 non-stick molds of 3 inches  (8 cm) diameter, 1 inch  (3 cm) deep, with olive oil. Roll out the polenta between two sheets of plastic foil to a thickness of 1/5 inch / 5 mm. Line the molds with the polenta and fill with tomato, foie gras and truffle. Cover the pies with a polenta lid and bake for 8 minutes in an oven pre-heated to 390°F (200°C). Clean the mushrooms, slice them and fry in olive oil. Season with salt and pepper. Turn out the pies straight from the oven onto plates and serve with fried cepes.