Velouté of chanterelles and foie gras croquettes
Philippe Brun
Ingredients for 6 Servings
3 330 g. tins (185 g. net strained) of Borde chanterelles.
1 330 g. jar (185 g. net égoutté) of Borde forest assortment
¼ leek white
1 small white onion
2 carrots
1 clove of garlic
1dl. of white wine
1 l. of poultry stock
1,5 dl. of cream
1 good pinch of cumin
Some grains of coriander
1 knife point of aniseed
Chives
300 g. of foie gras
Flour
1 egg
Breadcrumbs
Parsley
Method:
Sweat the white onion without colouring it, the carrots, leek - all cut finely. Add 300 G. of chanterelles and 150 G. of the forest assortment
Thaw with the white wine, boil, add the poultry stock and the cream, salt, a little white pepper, cumin, the coriander and aniseed.
Simmer on a low heat for 30 minutes
Mix and strain
Make cubes of foie gras, bread them, pass through the flour, beaten egg and breadcrumbs with parsley, fry and season.
Serve in soup dish 150 G. of the sautéed chanterelles, strew with chives, put the foie gras croquettes on the sides of the dish, serve the velouté piping hot.