raviole de foie gras aux fines herbes 4 thick slices  fresh foie gras, about 50 grams each   fine salt, freshly ground pepper, and freshly ground Szechwan pepper, to taste 1 tablespoon  lemon juice 1 tablespoon  minced herbs (equal amounts of chives, parsley, and tarragon [or mint]) 1 tablespoon  chilled butter, diced for pâte à raviole: 50 milliliters  water 10 grams  lard 125 grams  flour 2 grams  salt for fond Jacqueline: 75 grams  diced carrots 150 grams  diced onions 25 grams  diced celery 1 small  bouquet garni  1/2 star anise 1.   Prepare the foie gras for high heat cooking. 2.   For pâte à raviole: combine water and lard in a small sauce pan. Gently heat until the lard is melted. Combine flour and salt in a bowl. Add lard-water mixture and mix until barely combined. Wrap dough tightly in plastic wrap and refrigerate until combined — at least 4 hours. 3.   For fond Jacqueline: place ingredients in a sauce pan and add water to cover by an amount equal to the depth of the vegetables. Bring to a boil, reduce heat, and simmer for about 30 minutes. Taste broth. If the anise taste is becoming pronounced, remove the anise and discard. Continue cooking for another 30 minutes. Strain broth through a chinois and refrigerate until needed. 4.   Roll out dough into a very thin 15 centimeter wide ribbon and set aside. 5.   Reduce broth to 1/3 cup and set aside. 6.   Cut 2 centimeter thick slices of foie gras. Season the foie gras with salt, black pepper, and Szechwan pepper. Cook the foie gras over very high heat in a nonstick sauté pan. Drain on absorbent paper. 7.   Bring a large flat pan of salted water to boil. Place the cooked slices of foie gras on the dough. Leave sufficient space to fold the dough over and enclose the foie gras slices. Brush the dough with water and enclose the cooked slices. Press the dough around the pieces of liver to make the dough seal. Cut semicircular shapes using a 10 centimeter round fluted cutter. Gently place the ravioli in the boiling water and cook until the dough is tender. Drain the ravioli on absorbent paper. 8.   Bring the reduced broth to a boil. Add lemon juice and herbs. Remove pan from heat and add chilled butter. Foam with a hand blender. 9.   Place two ravioli on each heated serving plate and divide sauce over the ravioli. Yield: 2 servings. Source: Frédéric Médigue, Le Château d’Amondans, Amondans, France, May, 2000. ©2000 Peter Hertzmann, Inc. All rights reserved.