Emile Jung
What you will need:
| Ingrédients: 120 g fresh truffles 200 g cooked noodles 320 g breast of fattened chicken 160 g raw goose liver (foie gras) 15 cl of Rivesaltes 15 cl of dry Madeira 10 cl of concentrated veal stock 25 cl of crème fraîche Salt and fresh pepper Flour Goose fat |
Ustensils: 1 saucepan for the noodles 1 small frying pan 1 saucepan for the sauce Sieve Chopping board 1 small sharp knife |
Cook the noodles. Stop them from cooking further by plunging them in a cold water. Keep a
saucepan of boiling water on the stove to reheat at the last minute.
Cut 8 small fillets of about 40g each in the chicken breasts and 4 slices of the raw foie
gras.
Season with salt and fresh pepper and flour.
Brown in the frying pan with a small amount of goose fat, adding the chicken breasts
first.
Bring the Rivesaltes and the Madeira to the boil in a saucepan. Add the truffles cut in
thin strips of 1 to 2 mm across, the veal stock and the cream. bring to the boil and
reduce until you obtain a smooth sauce. Pass through a sieve to recuperate the truffle
strips.
Put the hot noodles in the middle of each plate. Surround them with the chicken breasts
and foie gras. Sprinkle on the truffle strips and pour over the sauce in the form of
petals around the noodles.
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