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Pot-au-feu vegetables in jelly, foie gras shavings & toasted bread

Pot-au-feu vegetables in jelly, foie gras shavings & toasted bread

6

Easy

20 mn

Ingredients

  • 600g cooked carved pot-au-feu vegetables
  • 6 slices Pâté Hénaff
  • 1L pot-au-feu stock
  • 8 gelatin sheets
  • 120g semi-cooked foie gras
  • Bread
  • Chervil

Preparation

  1. Arrange the pot-au-feu vegetables in a soup plate.
  2. Melt the gelatine in the stock, strain and pour over the vegetables, then chill.
  3. Just before serving, add the slice of pâté and the shavings of foie gras.
  4. Garnish with toasted bread and chervil sprigs.

Product used

Pâté Hénaff
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