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  • Not vetted for CNN

    • Posted March 10, 2013 by
    ebanreb
    Location
    Florida

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    Beef stew of foie gras to celery

    By ebanreb  |  Posted March 10, 2013  |  Florida
     

    Beef stew of foie gras to celery/ Pot au feu de foie gras au céleri

     

    Ingredients:

     

    ¢ 1 L of vigorous poultry stock
    1 foie gras of 700/800 G/ brouillade aux truffes
    150 G of celeriac dice
    100 G of celery strips of 2 cm X 5 cm X 5 mm3 C. with soup of Madeira
    salt, pepper

     


    Method:

     

    Dénervez the foie gras and cut it approximately cubic, like a ragout, before booking it with the fridge. Gently cook the stock with Madeira and the dice of celery. Leave to simmer approximately 10 mn. Season the foie gras and throw it in the stock. Let quiver during 3 to 5 mn.



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