3496 Escalopes de Foie Gras Périgueux

Method

From a raw foie gras cut slices, each of approximately 70 g ( oz) in weight; season with salt and pepper then coat with beaten egg and finely chopped raw truffle, patting this on with the blade of a knife. Shallow fry in butter at the last moment.

Arrange the escalopes in a circle on a dish and pour in the middle some Sauce Madere flavoured with truffle essence.

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