The Foie Gras recipe
     
The Foie Gras recipe (Fat lever)
THE EVE:
Remove nerves of the foie gras (around 750 grams) and marinate it in Fine Champagne (ou Porto), a few slices of truffles, 15 grams of salt and pepper of the mill.
THE NEXT DAY:
Place the liver in the pot, incorporate truffles before adding a little marinade, Put the lid and place during one hour in the bain-marie with 130° C 150° C (thermostat 4,5).
If you have a thermometer, check that the interior of the liver does not exceed 70°C. Cook and filter the remainder of the marinade and to add it to the jelly.

NOTICE OF USE OF CERAMIC

Instruction of use of our culinary ceramic:
- Before the first use your new ceramic must be soaked 1 hour in cold water.
- Our ceramic moulds are intended exclusively for baking and microwave. Never put them directly on a hot plate or on a gas burner.
- After drying keep your ceramics in a dry and ventilated place, Our pottery resist the dishwasher. All our products are guaranteed. You can see sometimes in your mould some enamel cracks: These crackings are necessary to ensure the strength of the piece to heat.
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