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Escalopes De Foie Gras A La Talleyrand

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France

Known as a French recipe, with similar versions prepared across other nations.

Ingredients 4 ingredients

  1. Cut
  2. four oz. of foie gras
  3. Parmesan cheese
  4. two oz. of butter
Contains Milk Read from the ingredients, not verified. Check labels.

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. Prepare : (i) a crust made in a flawn-mould, six in.
  2. in diameter;
  3. (2) a garnish of blanched macaroni, cut into lengths of one in., cohered with four oz.
  4. of grated Gruy^re and Parmesan cheese per lb.
  5. of macaroni, and combined with two oz.
  6. of butter, four oz, of a julienne of truffles and four oz.
  7. of foie gras cut into large dice.
  8. Dish in a circle in the crust ten collops of foie gras sauted in butter, alternating them with fine slices of truffle.
  9. Put the macaroni in the middle, shaping it like a dome, sprinkle with grated cheese and glaze quickly.
  10. Dish on a napkin, and serve separately a clear chicken glaze, fla,voured with truffles and well buttered-

Plating

Cookware for this recipe

  • Frying pan
  • Saucepan
  • Chef's knife
  • Cutting board
  • Grater