Foie Gras in Cases
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Cooked foie gras
- Truffles
- Sauce Demi-glace with Madeira
- Paper cases
- Raw foie gras
- Butter
- Truffle slices
- Veal gravy
Instructions
- Cut cooked foie gras and truffles into large dice, in equal quantity.
- Bind this salpicon with a strong sauce Demi-glace with Madeira.
- Butter or oil paper cases, dry them in the oven and fill them two thirds full with the salpicon.
- Cut round escalopes of raw foie gras of the same diameter as the cases and sauté them in butter.
- Complete each case with an escalope and lay a slice of truffle on each.
- Surround with a ribbon of veal gravy.