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aspic of foie gras with leeks and truffle

Aspic of Foie Gras with Leeks and Truffle

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Recipe Information

Yield:    4 servings
Cook Time:   2 hours
Level:   Easy

Ingredients

Directions

  1. Clean the leek, cut it in thin slices. Put it in boiling salted water. Boil 'Al Dente' (tender-crisp), cool and drain.
     
  2. Dissolve the truffles jelly / aspic.
     
  3. In a salad bowl, mix the sliced leek with some truffles peelings, little vinegar and a sufficient quantity of lukewarm jelly.
     
  4. Put up as a cylinder form. Add the foie gras, recover with jelly and refrigerate.

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