Season and brown brisket in pan, add carrot, onion, celery, thyme, bay leaf, black peppercorn, Sweat down. Deglaze pan with  red wine vinegar and cognac, add red wine, reduce, add beef stock and braise of 3 to 4 hours until beef is tender. Allow to cool.

Remove the beef from stock and strain off discarding veg and reserving the cooking liquor. Put the cooking liquor in a pan and reduce and season to taste.

Dice, celery, carrot, button mushrooms and sweat them down in a pan with butter. Sear off chicken livers, cool. Dice beef, chicken livers and truffle the same size as the vegetables.

Put vegetables, beef, chicken livers, diced truffle, 1 table spoon of truffle juice, 1 table spoon of Noilly prat, a few thyme leaves into a soup bowl. Add stock to cover the mixture by a good few cm so that you have a soup consistency.

Cut out puff pastry disk and cover the bowl, egg wash and decorate. Chill in the fridge for an hour or until required. Bake in the oven for 20 to 25 minutes until the pastry is nice and brown.