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Foie Gras with Truffles

1 servings

Ingredients

• 1 piece foie gras
• 3 pieces truffles
• 1 tbsp butter
• 1 piece onion
• bacon slices (a little)
• 1 glass red wine
• 1 cup beef broth

Instructions

1. Serves 1.
2. Wash and soak the foie gras to whiten it.
3. Place it in boiling water for 1 minute, then immediately transfer to cold water to firm it slightly.
4. Slice 3-4 truffles into fine strips and lard the liver with them.
5. In a casserole dish, add 1 tablespoon of butter, 1 sliced onion, and 3 thin slices of bacon.
6. Place the liver on top, cover with 3 more thin slices of bacon and a sheet of buttered paper.
7. Pour in 1 glass of red wine and 1 small cup of beef broth.
8. Cover tightly and simmer very slowly for about ½ hour until cooked through.

Modernized from a treasured 19th-century German cookbook.