2 liter Red Port
- 4 liter
- 8 dl Truffle Juice
Foie Gras Terrine
250 gm Gelatin
- 40 gm Salt
8 gm pepper
- gm Cayenne Pepper
- Lemon Juice
Reduce Port to Mirror
the heavy cream and bring to the boil
Add truffle juice and terrine in small pieces.
Blend and add the gelatin.
and strain through a chinois.
Linen pan or 2 inch tray with plastic wrap
Sprinkle bottom of tray with finely chopped truffles (10gm / liter.
Pour the mix
into the tray ¾ inch thick (depend on what you are planning to do).
Let set in
When the mix is completely cold and set hard, remove from tray and cut into cube of equal sides.
- Roll the cubes in sifted flour
- Then in :Anglaise” ( beaten
eggs , seasoned , oil)
Then in bread crumbs ( finely blended and sifted through fine mesh chinois)
- Let set in the
fridge for 2 hours
- Renew the operation egg and bread crumb
(without the flour step)
- Keep refrigerated until needed.
When needed for an order, slowly deep fryer (Same temperature
as a first bath for French fries)