Foie Gras à la Sainte-Alliance
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- 1 fine foie gras
- seasoning
- large truffles
- dry Champagne
Instructions
- Put a fine seasoned foie gras in a terrine.
- Surround it with large peeled truffles.
- Moisten with dry Champagne and poach gently.
- Serve just as it is.