3513 Foie Gras au Paprika


Trim a nice raw foie gras, season it with salt and sprinkle with a teaspoon of paprika; sprinkle the bottom of a pan with 1 sliced large Spanish onion and a bayleaf and place the foie gras on top; cover and cook in a moderate oven for 30 minutes.

Place the foie gras in an oval Terrine, after carefully removing all of the onion and bayleaf, then strain the fat over it. Fill the Terrine with melted jelly and allow to set.