| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | British | Thoroughly, Modern, British | 1 | servings |
INGREDIENTS
| 1 | sm | Head cauliflower |
| 75 | ml | Madeira |
| 1 | tb | Shallot; chopped |
| 1 | ts | Dijon mustard |
| 2 | tb | Olive oil |
| 2 | tb | Walnut oil |
| 2 | sl | Fresh foie gras |
| 1 | ts | Chives; chopped |
INSTRUCTIONS
Boil salted water, break cauliflower into florets and cook, set aside. Boil Madeira and shallot until reduced by half. Remove from heat and whisk in mustard and creme fraiche followed by the oils, check seasoning. Heat a heavy frying pan, season the foie and cook. Put the cauliflower on a plate followed by the foie grasand spoon over the vinaigrette and chives. Converted by MC_Buster. Posted to Digest bread-bakers.v097.n, converted by MM_Buster v2.0l.
A Message from our Provider:
“There’s a limit to God’s patience”