Ingrédients
RECETTE SIMPLE.
FOIE GRAS CUIT AU TORCHON :
rouler un lobe de foie gras déveiné et assaisonné dans du film alimentaire.
Serrer comme un boudin dans un torchon pour assurer le maintien ;
pocher le tout en contrôlant la température et la durée de cuisson.
Découvrez la video de Laurent Nadiras sur le Centre de Ressources Nationales Hôtellerie Restauration:
[ CUISSON AU TORCHON->
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