Suckling Pig Foie Gras Terrine from Chef Jean-Paul Lacombe

This French dish is rich and dense with earthy flavor. A stuffing made of the meat from well-cooked pig’s feet (trotters) and potato fills rosy potato boats capped with their own lids. Sauteed mushrooms and sizzled foie gras slices form…

Suckling Pig Foie Gras Terrine from Chef Jean-Paul Lacombe

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This French dish is rich and dense with earthy flavor. A
stuffing made of the meat from well-cooked pig’s feet
(trotters) and potato fills rosy potato boats capped with
their own lids. Sauteed mushrooms and sizzled foie gras
slices form a counterpoint. Truffles hide inside the stuffed
potatoes and flaunt their black color from the tops of the
lids.

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