1262 Subrics de Foie Gras

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


For 10 subrics: mix 100 g ( oz) flour with 1 egg, 1 egg yolk and 1 dl (3½ fl oz or ½ U.S. cup) (double) cream. Season with a pinch of salt and pepper and carefully mix in 350 g (13 oz) of cold poached or braised foie gras cut into small dice.

Heat sufficient clarified butter to cover the bottom of a small pan, take approximately 60 g (2 oz) spoonfuls of the mixture and drop in the butter in the shape of macaroons; cook for approximately 2 minutes on each side until coloured, arrange on a serviette and serve very hot.