3499 Foie gras Financière

Preparation info

  • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


Stud a firm foie gras with truffles, season and wrap it in thin slices of salt pork fat. Place on a bed of vegetables and herbs in a pan just large enough to hold it and moisten with Madeira. Cover with the lid and cook in a moderate oven for 45 minutes basting it frequently.

When ready to serve, remove the pieces of fat, place the foie gras on a dish and surround it with a Financiere garnish to which has been added the reduced braising liquid after first removing the fat and passing through a fine strainer.