© Valéry Guédés
The famous restaurant Lazare shares with us its secret recipe for a marvelous “tourte de gibier au foie gras.” Perfumed with mushrooms and thyme, you will obtain a marvelous dish to whip out without moderation during the holidays!
For 8 persons
Ask your fowl butcher to debone: a Mallard duck, a pheasant hen, a partridge. Chope everything on a heavy grill.
In a pan or a big pot, quickly cook the chicken livers with the shallots, the thyme flower, 2 crushed juniper bays, deglaze with cognac, season and allow to cool down.
Pan fry in butter the mushrooms cut into quarters.
Mix all the ingredients with 2 eggs previously beaten.
Divide the stuffing into 8 equal shares and place in the middle a cube of 25g foie gras.
Place the stuffing between two discs of flaky pastry, close and baste with a previously beaten egg (for the golden effect), renew the operation for the eight torts.
Bake the torts during 14 minutes at 180°C.
Allow to sit for 10 min before serving.
Serve with a reduced chicken sauce and a fresh salad.
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