Ingredients for 4 persons

  •     20cl of white Hypocras
  •     600g of foie gras
  •     400g spinach
  •     3 dl brown bottom of veal
  •     4 apples


Cut the foie gras into cutlets about 1cm thick, season (salt, pepper mill), put in a dish. dip, sprinkle with Hypocras and marinate for 4 hours in the refrigerator, then drain. Wash and peel the spears, melt a little butter and cook the spikelets directly, season and rid them. Peel the apples, cut them in quarters, pass them in butter in a pan, salt and pepper, rid them.

In the same pan, sear the escalopes of foie gras, cook for 2 minutes on each side, remove on paper towels. Degrease the pan and deglaze with 2/3 of the Hypocras marinade, reduce to syrup, add the brown bottom and the rest of the marinade. In the center of a plate spread a little spinach, put on the slices of hot foie gras and around the apple quarters. Bake in a hot oven for one minute and drizzle with sauce.

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