3497 Escalopes de Foie gras Ravignan

Name: Escalopes de Foie gras Ravignan
Cuisine: France
Ingredients: egg; foie gras; truffle; brioche; forcemeat; paste; pastry; chicken

Preparation info

Appears in

Published 1903

Method

Roll out a sheet of unsweetened Brioche Paste 7-8 mm (⅓ in) thick and cut out 20 rounds with a 7 cm (3 in) diameter plain