3502 Foie gras Perigord

Name: Foie gras Perigord
Cuisine: France
Ingredients: truffles; terrine; firm foie gras; foie gras; salt; bayleaf; brandy; madeira; pork fat; flour; braising liquid; water paste

Preparation info

Difficulty
Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

About

Method

Stud a very firm foie gras with truffles, season and place it in a Terrine with 1 bayleaf, 12 medium-sized peeled