Escalopes of Foie Gras with fresh grapes

Escalopes of Foie Gras with fresh grapes
  • For : 4 servings
  • Time : 
  • Difficulty : 

Ingredients for Escalopes of Foie Gras with fresh grapes :

  • 1 fresh foie gras of 500 to 600 grams
  • 1 nice bunch of white grapes
  • 100 g butter
  • 30 cl Frontignan
  • 8 slices of country bread
  • 20 cl tied veal stock
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Technical stages for Escalopes of Foie Gras with fresh grapes :

  • the nerves from the foie gras. Remove the bloody parts using the tip of a kitchen knife (blood vessels, spots, nerves, etc...).
  • Slice it in escalopes.
  • Peel the grapes and remove the seeds.
  • the escalopes of foie gras in very hot butter.
  • Drain them and dress on a slice of toasted bread.
  • the pan with "Frontignan", add the grapes and .
  • a few spoonful of tied veal stock lié and reduce once again.
  • the sauce with butter. Adjust seasoning.
  • the slices of foie gras with the sauce and arrange the grapes around the toast.
  • Serve warm.
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Cocooning Cuisine
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