Beef stew of foie gras to celery

Beef stew of foie gras to celery

Ingredients:

1 l de bouillon de volaille corsé

1 foie gras de 700/800 g

150 g de dés de céleri rave

 100 g de lamelles de céleri de 2 cm x 5 cm x 5 mm

3 c. à soupe de Madère

sel, poivre

Method:

Dénervez the foie gras and cut it approximately cubic, like a ragout, before booking it with the fridge. Gently cook the stock with Madeira(recette fraise basilic) and the dice of celery. Leave to simmer approximately 10 mn. Season the foie gras and throw it in the stock. Let quiver during 3 to 5 mn.