Foie Gras Subrics

Ingredients

• 100 g flour
• 1 egg
• 1 egg yolk egg yolk
• 1 décilitre heavy cream
• 1 pinch salt
• 1 pinch pepper
• 350 g foie gras (poached or braised), cold and diced
• clarified butter

Instructions

1. Whisk together the flour, whole egg, egg yolk, and heavy cream until smooth. Season with a pinch of salt and pepper. Fold in the cold diced foie gras.
2. Heat a sufficient quantity of clarified butter (beurre clarifié) in a sauté pan over moderate heat. Using a spoon, portion the batter into roughly 60-gram portions and drop them into the butter in the shape of macarons (small rounded mounds). After about 2 minutes, turn each subric gently with a palette knife to cook and color the second side.
3. Transfer to a serving dish lined with a serviette (napkin) and serve at once, while still hot.