La Croûte Landaise

Preparation info

  • Makes


    • Difficulty


Appears in

The Robert Carrier Cookbook

By Robert Carrier

Published 1965

  • About


  • 4 fat slices brioche
  • ½ pound button mushrooms, sliced
  • 4 tablespoons butter
  • 4 tablespoons double cream
  • salt and freshly ground black pepper
  • 4 thin rounds mousse de foie gras
  • ¼ pint cream sauce
  • 1 egg yolk
  • 2 tablespoons freshly grated parmesan


Simmer sliced mushrooms in butter until soft. Purée them with cream; season to taste with salt and freshly ground black pepper. Toast brioche slices. Spread each slice thickly with mushroom purée and place on a baking sheet. Top each “toast” with a slice of foie gras and spoon hot Cream Sauce, to which you have added an egg yolk, over each “toast”. Cover with freshly grated Parmesan and grill until golden.