Artichoke and Porcini Mushroom Consommé with Foie Gras Rissoles and Truffle Matignon
- 4 1/4 ounces white onions (120 g)
- 6 baby artichokes
- 10 1/2 ounces medium-sized porcini mushrooms (300 g)
- 3 ounces chicken consommé (80 g)
- 3 tablespoons whipping cream (5 cl)
- 2 tablespoons cooking olive oil
- 10 ounces whipped cream (30 g)
- 1 quart grapeseed oil (1 l)
Truffle Matignon
Mini Foie Gras Turnovers
- 9 ounces flour, sifted (250 g)
- 5 fluid ounces white wine (15 cl)
- 4 1/4 ounces preserved foie gras (120 g)
- 1/2 ounce chopped black truffle (15 g)
Instructions
Step 1: Truffle Matignon
Trim and empty the artichokes. Peel the fresh truffle. Cut the artichokes and truffle into a matignon.
Sweat in some olive oil, deglaze with the truffle juice, and thicken with a dab of butter.
Step 2: Artichoke and Porcini Mushroom Consommé
Peel and thinly slice the white onions. Turn the artichokes and quarter them. Clean and wash the porcini mushrooms.
Sweat the white onions in a large pot, and add the artichokes and the porcini mushrooms. Cover and sweat together, without browning.
Cover with boiling chicken consommé and cook for 30 minutes. Add the cream, and bring to a boil. Liquefy in a blender, and strain through a fine meshed chinois. Season as needed. The texture should be smooth and creamy, neither thick nor lumpy.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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