Pierre Koffmann

Galettes de Foie Gras aux Echalotes Rôties

Potato cakes with foie gras & shallots

Preparation info
  • Serves

    4

    • Difficulty

      Medium

Appears in
top 1000Memories of Gascony
Memories of Gascony

By Pierre Koffmann

Published 2012

  • About

Ingredients

  • 12 shallots, of equal size
  • 75 g/3 oz butter
  • 1

Method

Preheat the oven to 200°/400°F/gas 6. Wrap all the shallots together in foil with 15g/½ oz butter and Bake in the oven for about 40 minutes unt