Subrics de Foie gras (Foie gras Subrics)

Ingredients

• 100 grammes flour
• 1 egg
• 1 egg yolk
• 1 décilitre thick cream
• a pinch of salt
• pepper
• 350 grammes foie gras
• clarified butter

Instructions

1. For the mixture for 10 subrics, work 100 grammes of flour smooth with 1 egg, 1 yolk and 1 décilitre of thick cream.
2. Season with a pinch of salt and pepper.
3. Mix into it 350 grammes of cold poached or braised foie gras cut into dice.
4. Heat enough clarified butter in a sauté pan.
5. Take up the mixture with a spoon in portions of about 60 grammes and let it fall into the butter in the shape of macaroons.
6. After 2 minutes turn them with a palette knife to cook and colour the other side.
7. Dress on a napkin and serve burning hot.