1/4tspfresh truffle scrap leftover from making garnishes
Combine the chicken stock and the egg whites, pass through a strainer into a pot with high sides, like a 4 qt saucepot. On low-medium heat, stir the stock constantly until the whites rise to the top of the pot, forming a raft. Once the raft has formed, about 20 minutes, turn off the heat. Poke a hole in the top of the raft to reveal the crystal clear stock underneath, then ladle the clarified stock through a chinois or strainer lined with cheesecloth into another pan, which should be very wide; a regular pasta pot will do.
Add the truffle shavings and or scrap to the stock. Reduce the stock on medium heat until you have 1 cup of liquid, about an hour or so. Remove the truffle scrap. Chill the liquid to make sure it jells nicely, it should be springy, like jello, but not hard. If the aspic doesn't set, heat it again and whisk in a leaf of gelatin until dissolved, (or 1.2 teaspoons powdered gelatin) then repeat the cooling process.
Makes enough glaze for 4 ramekin sized pates only. If you make a pate in a terrine mold, you will only need half this recipe, since you wont need to coat the sides. See an example of a terrine topped with aspic here.