Foie gras pot au feu with celery

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Foie gras pot au feu with celery-
  1. Prepare the foie gras and cut it into large cubes, like for a ragout.
  2. Store it in the refrigerator. Gently cook the bouillon with the Madeira and the celeriac dice. Let it simmer for about 10 minutes.
  3. Season the foie gras and throw it in the bouillon.
  4. Let it sizzle for 3-5 minutes.
  5. Place it in a soup tureen or a concave dish with the bouillon and the celery.
  6. Finally, sprinkle with the celeriac slices, which you have previously put in the frying machine, to have chips.

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