Foie Gras Royale in an Eggshell Recipe
Optional amuse-bouche
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Ingredients
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Foie Gras Royale
Method
Preparation
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.
Fill the Eggshells
Carefully pour the foie gras mixture into the cleaned and halved eggshells, filling them about three-quarters full.
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.
Garnish and Serve
Once set, carefully remove the eggshells from the steamer. Garnish with finely chopped fresh chives on top before serving.
