3493 Foie gras en Cocotte

Method

Stud a firm foie gras with truffles and leave for 12 hours.

Set and seal the surfaces in hot butter and place immediately into a very hot earthenware cocotte. Deglaze the pan with truffle essence and white wine, add sufficient veal gravy to produce 1 dl (3½ fl oz or ½ U.S. cup) and pass this through a fine strainer over the foie gras. Place the lid on the cocotte, seal it with a strip of flour and water paste and cook in a slow oven for approximately 1 hour.

Serve the dish as it is accompanied with a Sauce Madere flavoured with truffle essence.

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