Join our Gourmet Club
to access exclusive specials, recipes, product insights and
receive a 10% off coupon now!
First Name:
Last Name:
E-mail:
 
< back

aspic of foie gras with leeks and truffle

Aspic of Foie Gras with Leeks and Truffle

Recipe courtesy of:
Share it:
Rougie
 

Recipe Information

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

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.

Recipe Tools:

Enter email: