Marinate the cleaned and treated clipping young calf (garlic, thyme, vegetable oil , salt, black pepper). Foie gras fried and rub through a sieve and combine with mashed potatoes. White mushrooms fried in butter, add cream, truffle oil and simmer for 5 minutes. Bread, cut into thin slices and dry. Fry the tenderloin. On a plate put mashed potatoes with foie gras. Around pour mushroom sauce. Meat put on mashed potatoes and garnish with bread chips, dill leaves.