Cappuccino of foie gras mushrooms by Laurent Mariotte
- Total time
- 40 min
- servings
- 4 servings
- Dish type
- Other
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Contains milkPork-freeAlcohol-freeGluten-freeHalal : to verify
Prep
15 min
Cook
25 min
Total time
40 min
Ingredients
Ingredients
servings
- 500 g 500 g of Paris mushrooms
- 1 1 blocks of duck foie gras
- 50 cl 50 cl of poultry broth
- 25 cl 25 cl of whole milk
- 30 g 30 g butter
- fine grey salt
- mill pepper
Method
- 1
Take 1⁄3 foie gras that you place in the freezer. Cut the rest into cubes.
- 2
Wash and mince the mushrooms.
- 3
Melt the butter in a casserole and add the mushrooms.
- 4
Take them over high fire so they can make their water of vegetation.
- 5
Season with salt, pepper and add the foie gras cubes, chicken broth and milk.
- 6
Cover and cook over low heat for 15 minutes.
- 7
Mix the set with the blender until you get a fine emulsion.
- 8
Put back in the pot to keep warm.
- 9
When serving, emulsify again with a plunger.
- 10
Pour into the bowls and grate the foie gras over (using a grater or saver) and pass the pepper mill. Serve with some slices of toasted bread.
Source : marmiton
Reviews
Reviews
★★★★★
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