Fondants of Foie Gras à la Monselet
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- 2 parts purée of foie gras poached in Madeira
- 1 part purée of truffles
- 1 part Madeira sauce, greatly reduced
Instructions
- Combine two parts poached foie gras purée with one part truffle purée and one part greatly reduced Madeira sauce. Shape and treat the fondants according to the standard method described in the guide.