As a raviole of ceps and foie gras and asparagus

7.4K Views

Prepare and clean the ceps, before carving them in small gills. Clean then cut the asparagus, while keeping the tips of a 2 cm length for the decoration. Brown the ceps in the frying pan, with the remaining of the asparagus. Peel the onions, shred them, make them then compoter until obtaining of a brunette coloration. Fry the ceps. Cut the foie gras in ten pieces. Installation of the raviole: Spread the dough as finely as possible. Cut, with the help of a punch, of the circles of 10 cm of diameter. Arrange on every circle, a spoon to soup of the mixture ceps, let s anoint and asparagus. Put the piece of foie gras previously seasoned over. Draw the contour with a brush and the egg yolk. Fold the dough, in order to form a crescent moon. Sauce of alba: Put in a pan her cream-colored

category