Foie gras flan & thyme langues de chat - Sarrade since 1850
Couper le foie gras en cubes, l’assaisonner de poivre
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
- 225 g deveined fresh foie gras
- 175 g chicken stock
- 2 tbsp porto
- 1 tbsp armagnac
- 175 g egg
- 1 gelatin sheet (approx. 2.5 g)
- Salt
- 1 g pepper
- 75 g brown sugar
- 15 g water
- 1 pinch of ground pepper
- 8 ramekins 7/8 cm diameter - 4/5 cm high
- 70 g softened butter
- 70 g flour
- 15 g sugar
- 2 egg whites (lightly whisked)
- 1 pinch of thyme
- 2 pinches of salt
- 1 pinch of Espelette pepper
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