Sauces — dried or fresh

Morel and foie gras sauce

Name: Morel and foie gras sauce
Prep time: 10 min
Cook time: 15 min
Yield: 1 serving
Cuisine: Swiss
Ingredients: 50 g foie gras; 50 g fresh or frozen morels; 10 cl crème fraîche; 2 cl white port or cognac; 0.5 cube chicken stock; 1 shallot

A delicate blend of morels and foie gras, bound with a velvety cream lightly scented with port. This individual sauce adds a touch of luxury to your plate.

Serves: 1 serving
Preparation: 10 min
Cooking: 15 min

Method

Soak the morels in cold water for thirty minutes. Then rinse them carefully to remove any traces of earth and sand.
Cut them into even pieces.
Sauté the shallot in a knob of butter or a little duck fat, then add the morels and cook for five minutes.
Deglaze with the port or cognac.
Pour in the cream, add the foie gras and the half stock cube.
Simmer for ten minutes over a low heat.
Serve very hot, on its own or over tender meat.