Foie Gras à la Financière
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- 1 firm goose liver
- truffles
- seasoning
- bards of pork fat
- braising base (fonds de braise)
- Madeira
- garniture à la Financière
Instructions
- Stud a firm goose liver with truffles and season it.
- Wrap the liver in bards and set it in a narrow pan on a braising base moistened with Madeira.
- Cover and cook gently for three quarters of an hour, basting often.
- At serving, remove the bards and dish the liver.
- Strain the braising liquor, skim off the fat and reduce it, add it to a garniture à la Financière, and surround the liver with that garnish.