- Posted March 10, 2013 by
Beef stew of foie gras to celery
Beef stew of foie gras to celery/ Pot au feu de foie gras au céleri
¢ 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
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.