3498 Escalopes de Foie Gras Talleyrand

Preparation info

  • Difficulty

    Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Prepare: 1) a lightly baked 16 cm (7½ in) diameter flan case, 2) sufficient macaroni prepared as for Talleyrand garnish and 3) 10 oval slices of foie gras, seasoned, floured and shallow fried in butter.

Arrange the slices of foie gras in a circle in the flan case alternating with large slices of truffle and place the macaroni dome shape in the middle; sprinkle with grated cheese and gratinate quickly in the oven.

When ready, arrange on a serviette on a dish and serve with Jus lie or buttered light chicken glaze which has been flavoured with truffle essence.