Brioche de Foie Gras from The Robert Carrier Cookbook by Robert Carrier
Remove fat from pâté de foie gras and stud pâté with thin slivers of peeled truffle. Wrap the pâté in paper-thin slices of fat salt pork and place in a heatproof dish just large enough to hold...
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Cooking tools:
- Paring knife
- Chef's knife
- Cutting board
- Peeler
- Baking dish
- Oven
Ingredients
- ½ pound pâté de foie gras
- ½ recipe brioche dough
- 1 egg yolk
- milk
- butter
- 2 tablespoons cognac
- slices of fat salt pork
- 2 peeled truffles, cut in slivers
- 6 tablespoons madeira
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