Foie Gras Potage

Technical stages for Foie Gras Potage :

• Reserve 3 or 4 chestnuts and mix the rest with 60 g foie gras and the thick crème fraîche.
• Add the milk, soya sauce, 15 cl water, sage leaves.
• Season with fine salt and pepper.
• Mix for 30 seconds and heat 2 to 3 minutes without boiling.
• Pour this preparation in soup bowl "Head of Lion"
• Fill 3/4 high and leave to cool.
• Place a slice of raw foie gras and 2 or 3 chestnuts in each soup dish. Add salt and pepper.
• Roll out the flaky pastry and cut 6 disks with a diameter slightly larger than the soup dishes'.
• Glaze the edges of the dish with egg yolk and close the soup dish with these disks by applying light pressure on the edges so the pastry sticks.
• brosser the disks of flaky pastry with beaten egg yolk.
• It is possible to make some patterns in flaky pastry that will be brushed too and fixed on the disks with a bit of eggwash. Reserve in the fridge.
• Half hour before serving, preheat your oven at 210°C. Bake the soups for 15 to 20 minutes until the pastry rises and browns.
• When finished, remove from the oven and serve immediately.