Consommé with a garnish of roasted foie gras and cabbage - Gastronomía Vasca: Escuela de Hostelería
Recipe: Consommé with a garnish of roasted foie gras and cabbage. Meats, Water and cream-based soups, Hot, Vegetables
Ingredients
- Clarified stock 0.8 l
- Truffle 1.0 g
- Cabbage 0.5 kg
- Salted bacon 0.1 kg
- Duck liver 0.35 kg
- Black peppercorns 0.0 g
- Salt flakes 1.0 g
- Chives 1.25 g
- Table salt 2.0 g
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