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1
In a saucepan over high heat, reduce the veal or poultry stock down by half, or until it obtains sauce consistency.
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2
Clean the foie gras and remove the veins.
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3
Cut the lobes into 2-ounce medallions and score the surface of the foie gras in an x-pattern.
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4
Season the medallions with salt and pepper.
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5
Heat a skillet over high heat.
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6
When pan is very hot, add foie gras and sear on both sides until medium rare.
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7
Slice the pineapple into 1/8-inch thick slices.
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8
Remove the core and sprinkle the pineapple with sugar.
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9
Saute the pineapple in a skillet with a minimal amount of oil until the pineapple is golden brown.
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10
To serve, place the pineapple ring in the middle of the plate.
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11
Next, place a wedge of waffle on the pineapple ring then the foie gras on top of that.
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12
Finish off with a scoop of the ice cream and chervil plush.
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13
Drizzle a little of the veal reduction around the plate and serve immediately.
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14
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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15
The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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16
1/2 pound all-purpose flour
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17
1 teaspoon salt
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18
1/2 ounce sugar
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19
1 1/2 tablespoons baking powder
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20
4 egg yolks
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21
12 ounces (1 1/2 cups) milk
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22
4 ounces (1 stick) butter, melted
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23
4 egg whites
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24
1/2 tablespoon chopped fresh rosemary leaves
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25
Special Equipment: a waffle iron
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26
Sift together all the dry ingredients into a large mixing bowl.
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27
Slowly whisk in the yolks, 1 at a time.
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28
Next, add the milk, followed by the melted butter.
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29
In the bowl of an electric mixer, whip the egg whites to soft peaks.
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30
Fold them into the batter.
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31
Finally, fold in the chopped rosemary.
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32
Make waffles in a waffle iron according to the manufacturer's instructions.
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33
18 ounces Vanilla Creme Anglaise, chilled, recipe follows
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34
4 ounces (1/2 cup) heavy cream
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35
2 ounces (1/4 cup) Armagnac
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36
6 Prunes in Armagnac, diced, recipe follows
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37
3 tablespoons syrup (from the Prunes in Armagnac)
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38
Pour the chilled Creme Anglaise into an ice cream maker and churn until thick but still just soft.
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39
At this point, add the heavy cream, Armagnac, prunes, and syrup.
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40
Continue to churn until thick, and then transfer to a container with a tight-fitting lid.
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41
Freeze until ready to use.
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42
1 vanilla bean
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43
8 ounces (1 cup) milk
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44
4 egg yolks
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45
2 ounces sugar
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46
Split the vanilla bean in half lengthwise and scrape the seeds into a heavy saucepan.
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47
Add milk to pan, and bring to a gentle boil.
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48
In a mixing bowl, whisk the egg yolks and sugar together until thick.
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49
Pour the milk over, whisking continuously.
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50
Return to the pan and cook over gentle heat, stirring with a wooden spoon until the custard thickens enough to coat the back of a spoon.
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51
Strain through a fine-mesh conical sieve.
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52
Serve hot or cold.
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53
6 cups water, plus 1/2 cup
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54
4 tea bags
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55
2 pounds prunes
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56
12 ounces sugar
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57
18 ounces (2 1/4 cups) Armagnac
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58
Boil 6 cups of water in a saucepan.
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59
Remove from the heat and add the tea bags.
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60
Let infuse for 2 minutes, and then add the prunes.
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61
Cover the pan and let stand at room temperature overnight.
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62
In a small saucepan, bring the sugar and 1/2 cup water to a boil.
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63
Set syrup aside to cool and then refrigerate.
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64
The following day, strain the prunes and put them in a large glass jar.
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65
Pour the Armagnac over.
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66
Add the cold syrup.
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67
Let macerate for 1 month in a cool place.
