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Foie gras royale:
Put all the ingredients in a kitchen blender and mix to create a smooth paste. Sieve the mixture and pour into circular moulds (with cling film). Bake at 100ºC for 45 minutes.

Soft-boiled egg:
Cook the eggs in salted water for 4 to 6 minutes (depending on the type of egg - check first). Cool rapidly in ice water to produce heat shock...

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Foie gras royale:
Put all the ingredients in a kitchen blender and mix to create a smooth paste. Sieve the mixture and pour into circular moulds (with cling film). Bake at 100ºC for 45 minutes.

Soft-boiled egg:
Cook the eggs in salted water for 4 to 6 minutes (depending on the type of egg - check first). Cool rapidly in ice water to produce heat shock to make the shells easy to remove. Poach in water at 37ºC before serving; leave them on a warm serving hatch while serving.

Pea cream with smoked bacon:
Infuse the bacon in the chicken stock for at least an hour, then sieve. Pan-fry the onions without browning them; add in the peas and chicken stock. Heat to boiling; blend the peas in a mixer, adding in the cold cream and - little by little - the cooked stock. Rectify with salt if necessary.
 
Pea purée: 
Heat 200 g peas in 10 cl stock; blend and sieve; season and pour into a dropper.

Smoked crispy bacon pieces:
Cut thin slices of smoked bacon and place them on a covered baking mat. Cover the slices using another covered baking mat. Cook in the oven at 170ºC for 15 to 20 minutes.

Serving:

On a fine china plate: place the royal foie gras; dot pea purée around the foie gras; place some whole peas on the purée with a few smoked crispy bacon pieces. Place the soft-boiled egg on the foie gras just before serving. Serve the cream piping hot from a teapot. 

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Ingredients 4 persons
  • FOIE GRAS ROYALE
  • 300 g foie gras
  • 1 clove garlic (peeled)
  • 70 cl milk
  • 5-6 whole eggs
  • 6 g salt
  • 3 g pepper
  • 1 pinch nutmeg
  • PEA CREAM WITH SMOKED BACON
  • 2 onions
  • 1 kg frozen peas
  • 50 cl cream
  • 50 cl chicken stock
  • 300 g smoked bacon
  • PEA PUREE
  • 200 g peas
  • 10 cl stock.
Recipes. The Cook & Chef Institute