Preparation:

Open the Goose liver with a knife and remove
All the nerves, skin and blood then wash it
Chop it very fine, add the white wine, Brandy,
Port wine & honey plus salt & pepper and mix it, then let it
Marinate 6 to 8 hours. Place half of the marinate Goose liver

in a terrine then put the sliced Truffle in the middle,
finish to fill the terrine with the rest of the Goose
Liver. Place in a Bain Marie and bake it about 40 minutes
At a temperature of 200 degrees. Take out from the oven,
Let it cool down and put in the fridge 24 hours before serve it.