Combine salt, egg whites, water, flour, butter and pistachios.

Thinly layer the mixture on a pastry buttered sheet pan or silpat; mark 4 bands (it will be easier to pull them apart after cooking)

Bake in 350 degree F. oven for 16 minutes; carefully flip (be careful it is fragile), then cook for an extra 8 minutes.

When fully baked, cut in four length wise.

Remove a 9-ounce foie gras piece from the terrine and work it.

Put ½-inch slice of the foie gras on a slice of marjolaine, and top a second
slice of the marjolaine.

Repeat the step another time with 1/4-inch slice of foie gras. Top with truffle slices and another ¼-inch slice of fois gras.

Repeat with a ½-inch slice of foie gras.

Gently,press it and let it set for a minimum of 6 to 8 hours.

You can serve it with a small cup of consommé mixed with Pineau des Charentes