Block of Goose Foie Gras by Jean-François Sudreau
A sensational goose foie gras prepared traditionally by Jean-François Sudreau
Serve cold, sliced, on slices of toast.
Charm your guests with delicious brioches stuffed with foie gras. For 4 people, you will need 4 good quality brioches. Slice the top off each brioche, and scoop out the bread inside. Mix the brioche crumbs with a sweet wine such as a Sauternes and combine with the foie gras. Fill the brioche shells with the mixture, and replace the top of the brioche. Heat for a few minutes in an oven at 150° Celsius. Serve as an entrée with a sweet wine wine such as a Sauternes.