• Wednesday , 26 April 2017

Foie Gras and Shaved Black Truffles on Country Bread

Foie Gras and Shaved Black Truffles on Country Bread by Eric Ripert
Serves 4
  1. 4 slices of French country bread, cut ½-inch thick
  2. ¼ pound foie gras terrine, not too cold
  3. 4 black truffles
  4. Freshly ground black pepper, to taste
  5. Maldon sea salt, to taste
  6. 2 teaspoons extra virgin olive oil
  1. Toast the country bread slices until golden brown in color.
  2. Cut the foie gras terrine into 4 thick slices.
  3. Put one slice on each piece of toast and carefully spread the foie gras, being sure to cover the toast entirely.
  4. Slice the black truffles 1/8 inch thick.
  5. Cover the foie gras on each piece of toast with a layer of sliced truffle.
  6. Grind black pepper over the truffles and season with sea salt.
  7. Drizzle a small amount of extra virgin olive oil over the truffles.
Adapted from "Sandwich of The World" by Battman
The Chefs Connection http://thechefsconnection.com/
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