3501 Foie gras au Paprika

Preparation info

  • Difficulty

    Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Well season a foie gras with paprika and wrap it in thin slices of salt pork fat.

Braise with Madeira and when cooked, place it in a hot oval dish. Pass the braising liquid through a fine strainer, remove the fat, reduce well and add to a little Sauce Hongroise.

Coat the foie gras with a little of this sauce and serve the rest separately.