Preparation time: 1 hour
Cooking time: 45 minutes

The macaroni and cauliflower gratins can be made slightly ahead of time and then gratinéed at the last minute.

Cut the ham fat into strips 15 cm (6") long by 1/2 cm (1/4") wide. Place in the freezer.

The day of serving

1. Remove the strips of fat from the freezer and lard the calf's liver with the fat (this could be done by your butcher.) Season with salt and pepper.
2. Preheat the oven to 180° C (350° F).
3. Coarsely chop the veal fat and spread in the bottom of a Dutch oven. Place the calf's liver on top and place in the oven.
4. Peel and finely chop the onion, carrot and leek. After the liver has cooked for 10 minutes, add the chopped vegetables and unpeeled garlic clove to the pot and mix gently.
5. Continue to cook the calf's liver for 25 minutes if you like it pink, or 35 minutes if you prefer it more well-done.
6. When the liver is cooked, remove it from the Dutch oven and place it between two plates to keep it warm.
7. Place the Dutch oven over high heat, add the lemon juice, 50 ml (3 tbsp.) water and the port, if using. Combine and boil for 1 minute; check the seasoning; set aside.

Preparing the truffled macaroni

1. Cook the macaroni in plenty of boiling salted water, keeping them slightly firm. Rinse in fresh water and drain.
2. Beat the egg.
3. Finely chop the white mushrooms and sweat in a small frying pan, without letting them brown, until all the liquid has evaporated. Add the chopped shallot and mascarpone and cook for 2 to 3 minutes longer over medium heat.
4. Transfer the mixture to a bowl, add the bread crumbs, beaten egg, 1/3 of the grated parmesan and the finely crushed truffle. Season with salt and pepper and a few gratings of nutmeg. Mix well to form a thick paste. With a piping bag, fill the macaroni with the truffle mixture.
5. Divide the macaroni into six portions and place on a buttered baking sheet. Sprinkle with the remaining parmesan and place in a very hot oven or under the broiler until browned.

Preparing the cress and cauliflower gratin

1. Wash and drain the leaves and tender stems of the cress; set aside. Separate the cauliflower florets, removing most of the stems.
2. Cook the florets in the salted milk, keeping them slightly firm.
3. Whip the cream.
4. In a bowl set over (not in) a pan of simmering water, beat the 4 egg yolks with a few drops of warm water until foamy like a sabayon. Once the mixture is nicely thickened, remove the bowl from the hot water. Season with salt, pepper and nutmeg.
5. Preheat the oven to 180° C (350° F).
6. Place the drained cauliflower and cress into a gratin dish and combine. (The dish should be large enough so that the ingredients do not form too thick a layer.) At the last moment, fold the whipped cream into the sabayon and pour over the vegetables. Sprinkle with parmesan and place in a hot oven until the top is nicely browned, about 8-10 minutes.
7. To serve, place the liver on a platter, with the sauce on the side. Carve like a roast. Accompany with the macaroni and cauliflower gratin.