Fry the very small, finely sliced veal kidneys in butter until they are no longer bloody. Whisk together the sausage meat, foie gras mousse, chopped shallot, finely chopped truffles, cognac and egg. Season the kidneys with a little salt, pepper and tarragon, fold into the mixture and form it into a long roll.
Roll out the puff pastry, put the quantity on it and wrap it well. Brush the edges with egg white. Place pâté on a baking sheet that has been cooled and brush with egg yolk.
Bake in a heated oven at 200 degrees for about 35 minutes.
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