3497 Escalopes de Foie gras Ravignan

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


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 pastry cutter.

Arrange 10 of these rounds on a tray and fill the centre of them with a layer of chicken forcemeat leaving a space around the edges of the paste.

On the forcemeat place a slice of truffle then a round of foie gras, another slice of truffle and finally, another layer of the forcemeat. Cover with the other rounds of paste. Seal the edges together using the back of a pastry cutter, brush with egg-wash and bake in a hot oven.

Serve accompanied with Sauce Perigueux.