3504 Soufflé de Foie Gras

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Pass through a fine sieve 300 g (10 oz) raw foie gras, 100 g ( oz) raw truffle and 300 g (10 oz) raw chicken flesh which has been finely pounded and mixed with 3 egg whites.

Mix these ingredients together in a shallow pan on ice adding 3 dl (½ pt or U.S. cups) fresh double cream a little at a time, then fold in 4 stiffly beaten egg whites.

Pour into a buttered souffle mould and cook covered, au Bain-marie in the oven for 30-35 minutes.

Serve accompanied with Sauce Madere flavoured with truffle essence.

Another way of preparing this souffle is to pass 300 g (10 oz) of parfait of foie gras through a sieve, add 1 dl ( fl oz or ½ U.S. cup) creamy Sauce Bechamel and 100 g ( oz) sliced truffle.

Season well and fold in 5 stiffly beaten egg whites, pour into a buttered souffle mould and-cook au Bain-marie in a moderate oven.

Serve accompanied with the same sauce as before.