Escalopes de Foie Gras à la Ravignan

Ingredients

• a layer of unsugared brioche paste, one-third in. thick
• cut twenty roundels two and one-half in. in diameter
• On ten of these roundels
• leaving a margin one-third in. wide of bare paste
• Set a slice of truffle in the middle
• a thick roundel of raw foie gras
• another slice of truffle upon that
• a coat of forcemeat over the whole
• cover with the ten remaining roundels
• moistened the latter
• serve a Périgueux sauce

Method

1. 1

   Cut roundels from brioche paste, spread chicken forcemeat on half, layer with truffles and foie gras, cover with remaining roundels, seal edges, press, gild, and cook in a hot oven for fifteen minutes.

2. 2

   Serve with Périgueux sauce.

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 317. The excerpt below is the record exactly as published.

ESCALOPES DE FOIE GRAS A LA RAVIGNAN From a layer of unsugared brioche paste, one-third in. thick, cut twenty roundels two and one-half in. in diameter. On ten of these roundels, spread a coating of chicken forcemeat, leaving a margin one-third in. wide of bare paste on each roundel. Set a slice of truffle in the middle, a thick roundel of raw foie gras on the truffle, another slice of truffle upon that, a coat of forcemeat over the whole; and cover with the ten remaining roundels, after having slightly moistened the latter, that the two edges of paste may be sealed. Press with the back of a round cutter; gild, and cook in a hot oven for fifteen minutes. Dish in a circle, and serve a Périgueux sauce

Cook this with the app: pantry check, scaling, and the assistant.