Veal ballotin with foie gras and truffle juice

Method

1. 1

   For fine stuffing: mix the turkey, cream and egg in a robot until a homogeneous paste is obtained. Season with salt and pepper. Add the cognac.

2. 2

   Place the veal scallop on a film paper, salt and pepper.

3. 3

   Spread with a spatula the fine stuffing over the entire calf scallop.

4. 4

   Place in the centre a stick about 0.5 cm in diameter of foie gras in the length of the calf's scallop.

5. 5

   Sprinkle with truffle breaks and roll into a ballotin.

6. 6

   Cook in steam oven for 20 minutes at 100 degrees.

7. 7

   For truffle juice: dry the veal bottom in the water, bring to a boil and add the truffle. Correct seasoning.

8. 8

   For mounting: remove the film paper from the ballotine.

9. 9

   Cut into 1 cm sections.

10. 10

    Place on the plate and with truffle juice. Serve with a purée of seasonal vegetables.

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