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Peel and wash the potatoes, cut lengthwise in 2-mm thick slices.
Blanche the sweetbreads for 10 minutes in boiling water, cool and cut into small chunks, removing the nerve fibres.
Dry two slices of smoked bacon on a rack in the oven (140°C/280°F for 30 minutes) and set aside on paper towelling.
Toss the foie gras slices then quickly brown them in a non-stick frying pan. Dice the two remaining slices of bacon, and add with the cooked chestnuts and the sweetbreads. Fry for 5 minutes until golden.
Assemble the gratin in a MB Silicase, in alternating layers: potatoes / foie gras / sweetbreads / diced bacon / chestnuts. Salt and pepper. Pour a large glass of water over top and bake for 40 minutes. Remove from the oven, cool and press. (This can all be done the night before serving.)
Remove the cold gratin from the mould and slice. The slices can be browned lightly with a knob of butter in a frying pan. Lay on a plate, top with slices of Savoy tomme and brown in the oven.
Reheat the remaining toppings and serve with mixed greens, slices of red apple and lard chips. Garnish with a walnut oil/cider vinegar vinaigrette.
A delectable recipe for sharing!