Hot foie gras soup with chicken jelly (solidified stock)

摘要

The invention relates to a new recipe for hot foie gras soup with chicken jelly, avoiding the foie gras mixing with the jelly. According to the invention, a composition based on raw foie gras and single cream is placed in individual cups and cooked in a steam oven at 80@C for 16 minutes, then allowed to cool, after which a composition based on chicken jelly is poured into each cup of cooked and cooled foie gras and, just before serving, the mixture is cooked in a steam oven at 87@C for 17 minutes.