Spicy Consommé with Oysters and Foie Gras

The day before, roast the spices without fat in a frying pan. In a Reindl over medium heat, boil the wine to half, add the chicken broth and add 1 tsp of herb mixture, 3 small celery sprigs, the soy sauce and the sour grape juice.

Turn off the heat. Cover and let steep for 1 hour. Strain through a fine sieve. Keep in the refrigerator. The following day, skim off the top layer and filter the rest through a muslin cloth. Remove the peel from the carrots and celery. Cut carrots into slices, celery into small squares. Cut 6 celery leaves into strips. Wrap the vegetables separately in a piece of kitchen paper and set aside.

Open eight oysters and filter in their juices through a fine sieve.

Cut the foie gras into 12 pieces. Do the vegetables separately for a few minutes. Heat the light clear soup, but do not let it boil, and poach the foie gras pieces in it for 12 min. Warm the oysters in their juice at low temperature until lukewarm.

In each plate, place 4 oysters, 2 pieces of foie gras, vegetables and a little sesame oil form and pour the boiling clear soup over them. Garnish with celery leaves and lightly sprinkle the liver with the remaining herb mixture.

– Country : France – Region : Brittany – Wine : Semi-dry Vouvray – Takes about : 01 h 15 min – Cooking time : 15 min – Preparation t. : 1 h – Difficulty : Complicated – Price : Expensive

Our tip : It is best to use fr

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