Bortsch and pan-fried foie gras - Sarrade since 1850
Peler et hacher les oignons.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at en.sarrade.fr.
Ingredients
- 8 foie gras escalopes
- 600 g cooked beetroot
- 3 onions
- 4 tomatoes
- 15 cl cider vinegar
- 15 g fresh ginger
- 2 tablespoons of powdered beef stock
- 2 tablespoons of duck fat
- 2 tablespoons of brown sugar
- Salt
- Sarawak pepper
- 1,2 L water
- 200 g whisked fromage blanc
- ¼ bunch of dill
- 1 lemon
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