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INGREDIENTS |
• 100g foie gras
• 100g cream
• 50g milk
• 1 egg
• 5 green asparagus sprigs
• 200g chicken stock
• ½ an onion
• 100g liquid cream
• 20g butter
PREPARATION |
1. Mix foie gras and add boiling cream (100g) and milk, mix it, add egg, salt and peppers. Pour into glass and cook in steam oven 15 minutes at 90°C.
2. Cut the onions and asparagus, melt butter in a pan, add onion and asparagus, chicken stock and the liquid cream. Cook it and mix it.
3. Put this mix with the foie gras royale and serve.