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Cooking Recipe Video : Foie gras pot au feu with celery

 


    Restaurant: L'Ermitage
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Website:
 www.ermitage-montreux.com
Address:
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"Montreux is the jewel of the Swiss Riviera. Known for its jazz festival and medieval cast...
Foie gras pot au feu with celery
Recipe Description:
  1. Prepare the foie gras and cut it into large cubes, like for a ragout.
  2. Store it in the refrigerator. Gently cook the bouillon with the Madeira and the celeriac dice. Let it simmer for about 10 minutes.
  3. Season the foie gras and throw it in the bouillon.
  4. Let it sizzle for 3-5 minutes.
  5. Place it in a soup tureen or a concave dish with the bouillon and the celery.
  6. Finally, sprinkle with the celeriac slices, which you have previously put in the frying machine, to have chips.
Appetizer Recipes on Video
Servings:
 6 People
Cooking recipe time in minutes:
 25
Recommended wine with the dish:
 Montrachet
Difficulty level:
 Easy

Foie gras pot au feu with celery

 Rezeptvideo drucken
          Cooking Recipe Ingredients:
  • 2.1 pints fowl bouillon, spiced
  • 0.33 lbs. celeriac dice
  • 3.5 oz. round celery slices, 0.8 in x 2 in x 0.2 in
  • 3 tbsp. Madeira
  • Salt, pepper
     Cooking recipe preparation instructions:
  1. Prepare the foie gras and cut it into large cubes, like for a ragout.
  2. Store it in the refrigerator. Gently cook the bouillon with the Madeira and the celeriac dice. Let it simmer for about 10 minutes.
  3. Season the foie gras and throw it in the bouillon.
  4. Let it sizzle for 3-5 minutes.
  5. Place it in a soup tureen or a concave dish with the bouillon and the celery.
  6. Finally, sprinkle with the celeriac slices, which you have previously put in the frying machine, to have chips.
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