Rissoles à la Pompadour (Foie Gras, Tongue and Truffle Rissoles with Marrow)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Foie gras
- Scarlet tongue
- Mushrooms
- Truffles — the four in equal quantities
- Reduced sauce Périgueux
- Poached marrow — one round
- Demi-feuilletage
- Egg yolks
Instructions
- Cut foie gras, scarlet tongue, mushrooms and truffles into a salpicon in equal quantities.
- Bind the salpicon with a reduced sauce Périgueux.
- For each rissole, enclose a round of poached marrow in the mixture.
- Enclose it all in demi-feuilletage, shaping the rissoles as small fluted pâtés.
- Glaze them with egg yolks.