3493 Foie gras en Cocotte

Preparation info

  • Difficulty

    Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

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.