Cuisine French » tradition » cuisine French, French typical dish, French cuisine of Perigord.cuisine of the Dordogne. to cook the foie gras, this traditional Périgourdine receipt is in the 959 dishes which you will be able to discover of the FRENCH CUISINE in » The PIERRETTE ‘S GUIDE » in PHOTOS and DESCRIPTIONS. www.cuisine-francaise.org
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To carry out the receipt of the foie gras d’ goose with the périgourdine,
it is necessary for you: FOR 6 PEOPLE, a make-ready time 20 minutes, a 12 hours steeping, with 20 minutes with the refrigerator, and a cooking d’ ONE HOUR.
INGREDIENTS: 1 foie gras d’ goose d’ approximately 400 gr. 100 truffle gr., 1 bacon bard (or slices smoked chest) 70 gr. of grease d’ goose 1 onion 2 shallots 1 spoon with soup of flour 30 white wine Cl 30 Cl of poultry bubble (or soup tablet)
PROGRESSION: the day before, put the foie gras to soak 12 hours in l’ cool water, drain dry it in a cloth then season salt and of pepper. Cut out truffles in small sticks, plant delicately in the liver and let rest l’ together 20 minutes with the refrigerator, wrapped in a cloth. Preheat your furnace with 120 ° (thermostat 4) Wrap the foie gras of bard, whitewash it with 50 gr. of grease d’ goose, then lock up to it in a feuillei greaseproof paper. Ficheleiz l’ oensemble, place the package at the furnace 40 minutes in l’ sprinkling regularly with the grease of cooking. During this time peel l’ onion and the shallots, émincez them. Dissolve the remainder of grease d’ goose, seize l’ onion and shallots in hot grease. Let cook 5 minutes with soft fire, add the flour, stir up, then pour the white wine and the poultry bubble; salt, pepper and made mijoter 10 minutes with soft fire. Leave the foie gras the furnace, arrange it in a dish of service. Rectify l’ seasoning of sauce, pour it around the foie gras and are useful very hot.
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