Foie Gras with Paprika (hot)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- 1 liver
- Paprika
- sauce Hongroise
Instructions
- Season the liver strongly with Paprika and treat it as for Foie gras à la Financière, but without studding it with truffles.
- Dish the liver in a hot oval terrine.
- Strain the braising liquor, skim off the fat, reduce it and add it to a short sauce Hongroise.
- Coat the liver lightly with the sauce and serve the rest separately.