Small Cups of Pot-Au-Feu and Foie Gras Slices

Préparation

15min

Cooking

180min

Difficulty

Cost

For 4 people

1 cheek of beef

2 carrots

4 small turnips

1 leek

1 onion

4 ratte potatoes

4 thin slices raw foie gras cru, each weighing 60 g

Rock salt

Fleur de sel

Freshly milled pepper du moulin Spices: 3 cloves

1 branch celery

3 juniper berries

2 cardamom seeds

10 black peppercorns

1 anise star

Put all of the spices in a muslin or spice ball.

Close it well so you can take them out when cooking is finished.

Place the meat and washed vegetables (except for the potatoes) in a pot, cover with water and add the spices and rock salt.

Bring to a boil, reduce the heat and cook uncovered for 3 hrs.

Add the washed potatoes 20 min. before the end. If necessary, add water during cooking.

The pot-au-feu can be made the night before.

Pour the pot-au-feu into small cups with a ladle.

Just before serving, place a slice of foie gras on top of the meat (the liver will cook with the heat of the meat). Serve with fleur de sel, freshly milled pepper and a slice of toasted country-style bread.

Handy tips: vary the color of your dishware. Order your bread from the baker the day before. This aperitif also depends on the quality and variety of the breads you serve. You can make the grilled vegetables the day before, season them and store them in an airtight container in the refrigerator. The Matcha Tea Madeleines can also be found at pastry shops and fine grocery shops. They can also be made the day before and stored in an airtight container.