{"id":1899,"date":"2024-04-04T10:39:42","date_gmt":"2024-04-04T10:39:42","guid":{"rendered":"https:\/\/www.masdeu.net\/recetas\/recetas\/creamy-veloute-of-foie-and-sauteed-mushrooms-with-fried-quail-egg\/"},"modified":"2025-09-17T15:47:48","modified_gmt":"2025-09-17T15:47:48","slug":"creamy-veloute-of-foie-and-sauteed-mushrooms-with-fried-quail-egg","status":"publish","type":"product","link":"https:\/\/www.masdeu.net\/recetas\/en\/recetas\/creamy-veloute-of-foie-and-sauteed-mushrooms-with-fried-quail-egg\/","title":{"rendered":"Creamy Velout\u00e9 of Foie and Saut\u00e9ed Mushrooms with Fried Quail Egg"},"content":{"rendered":"

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Ingredients:<\/strong><\/p>\n

\u00b7 10-12 Vol-au-vents 70 mm Masdeu
\n\u00b7 Creamy foie and mushroom velout\u00e9<\/p>\n

1 shallot, chopped
\n35 g dried morels or dried boletus edulis
\n200 ml of chicken broth
\n12 g of butter
\n12 g of flour
\n10 g of fresh foie
\nSalt
\nblack pepper<\/p>\n

\u00b7 250 g of fresh mushrooms (mushrooms, boletus, chanterelles) cut into small pieces
\n\u00b7 Extra virgin olive oil
\n\u00b7 Fine salt
\n\u00b7 Chopped chives
\n\u00b7 10-12 quail eggs
\n\u00b7 150 g of fresh foie<\/p>\n

 <\/p>\n

Elaboration:<\/strong><\/p>\n

Creamy foie and mushroom velout\u00e9<\/strong><\/em>
\n1. Soak the mushrooms in warm water.
\n2. In a casserole, fry the shallot with the butter.
\n3. Once it is well cooked, add the mushrooms and cook them for 3 minutes approx.
\n4. Add the diced fresh foie gras and leave it until it gets brown.
\n5. Add the flour and cook for 1 minute.
\n6. Pour the hot chicken broth and wait until it gets thicken.
\n7. Season it and grind.<\/p>\n

Others<\/strong><\/em>
\n1. Saut\u00e9 the mushrooms with olive oil and salt, until they are cooked.
\n2. Mix them with the mushroom velout\u00e9 and add the chopped chives.
\n3. Cook the quail eggs in a pan with a bit of oil as if they were fried eggs. To Salt.
\n4. 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.<\/p>\n

 <\/p>\n

Assembly:<\/strong><\/p>\n

Fill the vol-au-vent with the mushroom and foie velout\u00e9.<\/p>\n

Garnish with the fried quail egg and a piece of foie marked on the griddle.<\/p>\n","protected":false},"featured_media":1833,"comment_status":"open","ping_status":"closed","template":"","meta":[],"product_brand":[],"product_cat":[61],"product_tag":[],"class_list":{"0":"post-1899","1":"product","2":"type-product","3":"status-publish","4":"has-post-thumbnail","6":"product_cat-puff-pastry","8":"first","9":"instock","10":"shipping-taxable","11":"product-type-simple"},"_links":{"self":[{"href":"https:\/\/www.masdeu.net\/recetas\/en\/wp-json\/wp\/v2\/product\/1899","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.masdeu.net\/recetas\/en\/wp-json\/wp\/v2\/product"}],"about":[{"href":"https:\/\/www.masdeu.net\/recetas\/en\/wp-json\/wp\/v2\/types\/product"}],"replies":[{"embeddable":true,"href":"https:\/\/www.masdeu.net\/recetas\/en\/wp-json\/wp\/v2\/comments?post=1899"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.masdeu.net\/recetas\/en\/wp-json\/wp\/v2\/media\/1833"}],"wp:attachment":[{"href":"https:\/\/www.masdeu.net\/recetas\/en\/wp-json\/wp\/v2\/media?parent=1899"}],"wp:term":[{"taxonomy":"product_brand","embeddable":true,"href":"https:\/\/www.masdeu.net\/recetas\/en\/wp-json\/wp\/v2\/product_brand?post=1899"},{"taxonomy":"product_cat","embeddable":true,"href":"https:\/\/www.masdeu.net\/recetas\/en\/wp-json\/wp\/v2\/product_cat?post=1899"},{"taxonomy":"product_tag","embeddable":true,"href":"https:\/\/www.masdeu.net\/recetas\/en\/wp-json\/wp\/v2\/product_tag?post=1899"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}