Foie Gras Potage

300 g vacuum packed chestnuts
360 g fresh foie gras (300 + 60)
300 g flaky pastry
3 sage leaves
3 Tsp thick crème fraîche
50 cl milk
1,5 tsp soya sauce
1 egg yolk
White pepper.

Reserve 3 or 4 chestnuts and mix the rest with 60 g foie gras and the thick crème fraîche.
Add the milk, soya sauce, 15 cl water, sage leaves.
Season with fine salt and pepper.
Mix for 30 seconds and heat 2 to 3 minutes without boiling.
Pour this preparation in soup bowl "Head of Lion"
Fill 3/4 high and leave to cool.
Place a slice of raw foie gras and 2 or 3 chestnuts in each soup dish. Add salt and pepper.
Roll out the flaky pastry and cut 6 disks with a diameter slightly larger than the soup
Glaze the edges of the dish with egg yolk and close the soup dish with these disks by
applying light pressure on the edges so the pastry sticks.
Brush the disks of flaky pastry with beaten egg yolk.
It is possible to make some patterns in flaky pastry that will be brushed too and fixed on
the disks with a bit of egg was. Reserve in the fridge.
Half-hour before serving, preheat your oven at 210°C. Bake the soups for 15 to 20
minutes until the pastry rises and browns.
When finished, remove from the oven and serve immediately.
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