Délices de Foie gras (Foie gras Poached in Champagne Jelly)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Fresh foie gras
- Truffles
- Barding fat
- Fine Champagne jelly
- Seasoning
- Slices of bread crumb
Instructions
- Stud the fresh foie gras with truffles and season it well.
- Bard it.
- Poach it in a terrine in a fine Champagne jelly, or a Rhine wine jelly.
- Let it cool for 24 hours.
- Skim the fat from the jelly, with the spoon first and with boiling water afterwards.
- Serve just as it is and very cold, with slices of grilled bread crumb, crisp and burning hot.