Tired of eating pasta and rice during lockdown? We have the recipe you need! And yes, it is also necessary to allow oneself small greedy and gourmet pleasures, while one is stuck at home!
Jérome Laurent, chef of L'Escudella, is responsible for this recipe of poultry and foie gras pie. Exciting, isn't it?
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Recipe of the poultry and foie gras pie of Jérome Laurent
For 4 persons
Duration: 45 minutes
Ingredients:
1 poultry
150g of throat
150g of pork loin
200g of foie gras
1 carrot
1 onion
1 green cabbage
1 egg
Cognac
Puff pastry
Preparation:
Bone the bird, set aside the fillet. Bone the legs.
Chop all the meat (thigh, pig, heart and liver).
Add the egg, 6g of salt, 1.5g of pepper and the cognac.
Blanch the cabbage leaves.
Make a juice with the poultry carcass, the carrot and the onion.
Assemble the pies: a layer of stuffing, the foie gras, the poultry fillet, the stuffing, all wrapped in a cabbage leaf.
Place the whole on a puff pastry disk, cover with another disk, and brown with an egg yolk.
Bake for 18 minutes in a 180° oven.
Serve with the juice.
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Location
L'Escudella
43 Avenue de Ségur
75007 Paris 7
Access
M° Saint-François Xavier
Official website
www.escudella.fr
