3510 Foie Gras Truffé au Madère

Preparation info

  • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


Make 12 incisions in a nice firm foie gras and in each one, insert a piece of truffle cut on the slant; make sure that they are pushed well into the foie gras.

Wrap the foie gras in very thin slices of salt pork fat then place it in a pan on a layer of sliced carrots, onions and shallots plus some mushroom trimmings and a Bouquet garni; the pan should be just large enough to hold the liver.

Moisten just to cover with 2 parts veal stock and 1 part Madeira. Cover and cook gently in the oven for 40 minutes.

When ready, remove and drain the liver, discard the slices of fat then place the liver on a dish, cover it and keep warm. Pass the cooking liquid through a fine strainer, remove the fat and reduce by two-thirds. Add 2 dl (7 fl oz or ⅞ U.S. cup) Sauce Demi-glace and reduce again until the sauce becomes quite thick. Bring back the sauce to its normal consistency by adding the required amount of Madeira away from the heat.

Replace the foie gras in this sauce and keep on the side of the stove for 7-8 minutes but without allowing it to boil.

Place the foie gras in a dish, coat with a little of the sauce and serve the rest separately.