Escalopes of Foie Gras Périgueux

Name: Escalopes of Foie Gras Périgueux
Cuisine: France
Ingredients: Raw foie gras; Salt and pepper; Beaten egg; Truffle; Clarified butter; Sauce Madère with truffle essence

Origin: Paris, France

Source: Auguste Escoffier, 1907

Ingredients

Raw foie gras
Salt and pepper
Beaten egg
Truffle
Clarified butter
Sauce Madère with truffle essence

Instructions

Cut escalopes of about 70 grammes from a raw foie gras.
Season them with salt and pepper and dip them in beaten egg.
Roll them in finely chopped truffle, raw as far as possible, pressing it on with the blade of the knife.
Sauté them in clarified butter at the moment of serving.
Dress them in a ring and pour a sauce Madère with truffle essence into the middle.