Fondants de Foie gras à la Monselet (Foie Gras Fondants)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Two thirds purée of foie gras poached in Madeira
- One third purée of truffles and very reduced sauce Madère
- Egg and fine fresh breadcrumbs
Instructions
- Compose the appareil from two thirds purée of foie gras poached in Madeira and one third purée of truffles with very reduced sauce Madère.
- Shape the fondants and treat them by the method set out for the Fondants: bread à l'anglaise and fry at the moment.