Strasbourg Foie Gras 2

Rating: 2.50 / 5.00 (4 Votes)

Total time: 45 min

Ingredients:

1500 g Veal, from which the whole skin has been removed, is
With a handful of shallots, the fine yellow peel from a
Quarter citron, 10 to 12 cleaned anchovies and a
Handful of capers finely chopped, to which add a handful of whole
Capers, a handful of finely crushed white bread, crushed spice
As in the first recipe, and so much good white wine that it is a
Dough becomes, which is easy to spread. Then you make from 375 g
Butter, 4 eggs, a little salt and water with the necessary flour a
Quite stiff dough, work it well, spread a suitable
With butter, spread them with finely crushed white bread crusts
And cover them with the thick rolled out dough, which is a little bit above
The give must go out. On the dough you bring a little bit
Pushed white bread, then a layer of farce, a layer in a little bit of
Wine and spice cooked truffles, one layer in pieces
Sliced foie gras, repeated foie gras, farce, truffles and
So on until the give is filled, the last layer must be out of farce
Insist. The contents are now completely covered with bacon, over it puts
Man strips of dough to form hold, then a lid of
Dough, which is provided with a button in the middle, the
Exceeding dough bend in on the lid and pinch
Him in. The pate is baked in an oven until light brown,
Which includes about 2 hours, and after they have cooled down, from
The give taken. One reckons to her 2 goose livers.

Instructions:

* Davidis-Holle aaO.

Our tip: Use a bacon with a strong flavor – so you give this dish a special touch!

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