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Foie gras on a crouton

Foie gras on a crouton

  • 3-4 slices white toast bread
  • 100 g foie gras pate
  • 100 g orange confiture
  • knob of butter
  • Spread a thin layer of butter on the bread slices and bake in the oven for 2 minutes on each side
  • Cut each slice into 4 pieces
  • place a bit of pate over each bread piece and garnish with confiture
Instead of foie gras you can use duck liver or chicken liver pate, it will be equally delicious as the liver matches perfectly with something sweet.