Veal ballotin with foie gras and truffle juice

Ingredients

For 2 servings

• •1 1 calf cutlets
• •1 1 turkey cutlets
• •1 1 UHT cream whole liquid Blue White Heart 30% U
• •1 1 eggs
• •1 1 blocks of cooked foie gras
• •Truffle cracks
• •veal bottom
• •salt
• •pepper
• •cognac

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.