AA Gill, Mark Hix

Double-Fried Egg with Foie Gras and Ceps

Preparation info
    • Difficulty

      Easy

Appears in
Le Caprice
Le Caprice

By AA Gill and Mark Hix

Published 1999

  • About

When you’re lucky enough to find someone who stocks fresh foie gras (not pâte de foie gras), you will more than likely have to buy a whole lobe.

Usually you will need to order it in advance from your local butcher or deli.

Ingredients

  • 1 lobe fresh duck or goose foie gras (approx. 500-800 g)
  • 500-600 g fresh ceps

Method

Take a sharp knife and a large jug filled with hot water. Dip the knife into the hot water then cut the foie gras at a slight angle into 1½-2 cm thick slices. Put them into the fridge until required.

If the ceps look very sandy or dirty, scrape them with a small knife and wash them briefly in a bowl of water, then dry them on a cloth.

Slice them through, not too thinly, then hea