Foie Gras Trilogy

Recipe Recommendations

• foie gras appropriate amount
• blueberry appropriate amount
• salt appropriate amount
• black pepper appropriate amount
• egg yolk appropriate amount
• milk appropriate amount
• light cream appropriate amount
• olive oil appropriate amount
• flour appropriate amount
• passion fruit appropriate amount
• butter appropriate amount

• light
• steamed
• several hours
• senior

Steps for Foie Gras Trilogy

1

First mix foie gras, milk, light cream, egg yolk, Remy Martin brandy, salt and black pepper, filter, pour blueberry sauce into the bottom of the bottle, pour the filtered foie gras in, place it in a steaming box, steam for 35 minutes, let cool, add a red plum blossom

2

Use a carving mold to carve a round one on the raw foie liver, wrap it in mayonnaise, and then wrap it in ginger-flavored bread. Fry it until done, add a jasmine ice cream, and use Isomatose to shake a shredded sugar ball

3

Remove the tendons of foie liver, add sea salt, wine, Remy Martin brandy, salt and black pepper, steam for 45 minutes, let cool, and carve a round one

4

Wrap the carved cooked foie gras with tin foil, pour in the passion fruit juice, and finally put a little on top to decorate the side dishes

Recipe Categories

• hot dishes
• Western-style banquet
• Western food