3496 Escalopes de Foie Gras Périgueux

Preparation info

  • Difficulty

    Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

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.