- Posted March 7, 2013 by
Onion with the oven stuffed with the foie gras
4 large onions/recette omelette aux truffes
250 G of salt
8 dice of foie gras to 30 G salted, peppered, flours 50 G of chopped falls of foie gras
1 dl of cream
Roast, approximately 45 minutes, the onions on a salt bed. Withdraw the cap and empty onion using a spoon. Chop onion coarsely and put it to cook with the cream and the coriandre. Salt and pepper. Add, just before being useful, the falls of foie gras and parsley. Salt and pepper.