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Lucullus Tongue


A recipe traditionally made near Valenciennes, in the North of France. This dish combines beef tongue and foie gras. Acquired taste buds only!

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  • 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
Cost Expensive


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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