By Catherine B
A recipe traditionally made near Valenciennes, in the North of France. This dish combines beef tongue and foie gras. Acquired taste buds only!
- 1 smoked tongue (beef)
- 600g of foie gras
- 300g of butter
- 1 glass of Port
- 1/2 a glass of Cognac
- salt & pepper
- 1 packet of gelatine
Level of difficulty Easy
Preparation time 60mins
Cooking time 5mins
Combine the foie gras with the butter, port, cognac, salt, and pepper. Remove the skin off the tongue and slice it (medium thickness).
Grab a mould and line it with foil.
To construct the paté, layer the foie gras first, then a slice of tongue, then foie gras again. Alternate until the mould is full, aim to finish with a slice of tongue.
Cover with a sheet of aluminium foil and leave to set in the fridge for 12 hours.
Soak the gelatine sheet in a bowl of hot water, it needs to be soft enough for you to spread with a spatula.
Remove from the mould and cover in the gelatine mixture.
Put it back in the fridge so the gelatine can set.
Slice and serve cool.
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