Ragoût de Légumes Nouveaux au Foie Gras from Memories of Gascony by Pierre Koffmann
First prepare the vegetables: peel the carrots, leaving on part of the tops; top and tail the courgettes; peel the turnips, leaving on some of the tops; cut off the onion roots and peel off the out...
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Ingredients
- 8 baby courgettes
- 8 small new carrots with their tops
- 8 small spring onions
- 8 small new turnips with their tops
- salt
- freshly ground pepper
- 2 tablespoons chopped parsley
- 2 tablespoons snipped chives
- 75 g/3 oz Ballotine de foie gras
- 25 ml/1 fl oz wine vinegar
- 100 ml/4 fl oz vegetable or olive oil
- 4 small beetroot with their tops
- 1 l/1¾ pt clear, salted chicken stock
- 12 small tomatoes, quartered
- 1 egg yolk
- 100 g/4 oz french beans
- 100 g/4 oz mange-tout
- 8 asparagus spears
- 4 small artichokes
- truffle slices (optional)
- chervil leaves
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