Recipe Royale de foie gras - Epicureans
www.remycointreaugastronomie.com
In a saucepan, boil milk and cream. Roughly cut the foie gras and put it in the hot liquid. In a cul-de-poule, mix 2 eggs and a yolk...
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 www.remycointreaugastronomie.com.
Ingredients
- St-Rémy® Brandy 40%
- 80 g semi-cooked foie gras
- 4 slices of foie gras to be pan-fried (50 g each)
- 30 cl fluid cream
- 20 cl milk
- 3 eggs
- 20 g white balsamic vinegar
- 40 g hazelnut oil
- 20 cl St-Rémy® Brandy 40%
- 200 g mushrooms
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