Ingredients:
· 10-12 Vol-au-vents 70 mm Masdeu
· Creamy foie and mushroom velouté
1 shallot, chopped
35 g dried morels or dried boletus edulis
200 ml of chicken broth
12 g of butter
12 g of flour
10 g of fresh foie
Salt
black pepper
· 250 g of fresh mushrooms (mushrooms, boletus, chanterelles) cut into small pieces
· Extra virgin olive oil
· Fine salt
· Chopped chives
· 10-12 quail eggs
· 150 g of fresh foie
Elaboration:
Creamy foie and mushroom velouté
1. Soak the mushrooms in warm water.
2. In a casserole, fry the shallot with the butter.
3. Once it is well cooked, add the mushrooms and cook them for 3 minutes approx.
4. Add the diced fresh foie gras and leave it until it gets brown.
5. Add the flour and cook for 1 minute.
6. Pour the hot chicken broth and wait until it gets thicken.
7. Season it and grind.
Others
1. Sauté the mushrooms with olive oil and salt, until they are cooked.
2. Mix them with the mushroom velouté and add the chopped chives.
3. Cook the quail eggs in a pan with a bit of oil as if they were fried eggs. To Salt.
4. Cut the fresh foie into 1.5 cm cubes approx. and cook on a griddle without any oil until it is well browned and set aside.
Assembly:
Fill the vol-au-vent with the mushroom and foie velouté.
Garnish with the fried quail egg and a piece of foie marked on the griddle.
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