Foie Gras Royale In An Eggshell Recipe
Optional amuse-bouche
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Ingredients
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Foie Gras Royale
Method
Preparation
- 1
Prepare the Foie Gras Mixture
In a blender, combine the foie gras, heavy cream, egg yolks, salt, and white pepper. Blend until the mixture is smooth and creamy.
- 2
Fill the Eggshells
Carefully pour the foie gras mixture into the cleaned and halved eggshells, filling them about three-quarters full.
- 3
Steam the Eggshells
Place the filled eggshells in a steamer basket and steam over simmering water for about 20 minutes, or until the mixture is set.
- 4
Garnish and Serve
Once set, carefully remove the eggshells from the steamer. Garnish with finely chopped fresh chives on top before serving.