Lucullus Tongue
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!
Ingredients
- 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
Details
Level of difficulty Easy
Preparation time 60mins
Cooking time 5mins
Cost Expensive
Preparation
Step 1
Combine the foie gras with the butter, port, cognac, salt, and pepper. Remove the skin off the tongue and slice it (medium thickness).
Step 2
Grab a mould and line it with foil.
Step 3
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.
Step 4
Soak the gelatine sheet in a bowl of hot water, it needs to be soft enough for you to spread with a spatula.
Step 5
Remove from the mould and cover in the gelatine mixture.
Put it back in the fridge so the gelatine can set.
Step 6
Slice and serve cool.
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Chef Tips and Tricks
In this video, we show you the best way to trim and tie a roast, all by yourself! You don't need the butcher or supermarket to do it for you when it's so easy to do it at home.
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