Cappuccino of foie gras mushrooms by Laurent Mariotte

Ingredients

For 4 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. 1.Take 1⁄3 foie gras that you place in the freezer. Cut the rest into cubes.
2. 2.Wash and mince the mushrooms.
3. 3.Melt the butter in a casserole and add the mushrooms.
4. 4.Take them over high fire so they can make their water of vegetation.
5. 5.Season with salt, pepper and add the foie gras cubes, chicken broth and milk.
6. 6.Cover and cook over low heat for 15 minutes.
7. 7.Mix the set with the blender until you get a fine emulsion.
8. 8.Put back in the pot to keep warm.
9. 9.When serving, emulsify again with a plunger.
10. 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.