Foie Gras Cromesquis Recipe

Ingredients:

• 8 oz. of foie gras terrine
• 2 cups of water
• 2 cups of flour
• 2 eggs, beaten
• 2 cups of bread crumbs
• 1 tsp. of salt
• Vegetable oil for frying

Instructions:

1. Cut the foie gras terrine into small cubes, no larger than 1 inch.
2. In a saucepan, bring the water to a boil. Slowly whisk in the flour until a smooth paste forms.
3. Remove the mixture from heat and stir in the foie gras cubes.
4. Spread the mixture onto a baking sheet and refrigerate for 30 minutes or until firm.
5. Remove the mixture from the fridge and cut into small squares, approximately 1 inch in size.
6. Place the beaten eggs in a shallow dish, and the bread crumbs in another shallow dish.
7. Season the bread crumbs with a teaspoon of salt.
8. Heat about 1 inch of vegetable oil in a deep frying pan to 350 degrees F.
9. Dip each foie gras square into the beaten eggs, then coat with the bread crumbs, pressing gently so the crumbs adhere to the foie gras mixture.
10. Fry until golden brown, about 1-2 minutes, then remove from the oil and place on a paper towel-lined plate to drain.
11. Repeat with the remaining foie gras squares.

Verdict:

The Foie Gras Cromesquis is an elegant and sophisticated appetizer that is sure to impress your guests. The combination of the crunchy exterior and creamy foie gras center is irresistible. Your guests will definitely be asking for seconds!

Serving Suggestions:

Serve 2-3 Foie Gras Cromesquis per person as an appetizer, garnished with a sprinkling of sea salt and perhaps a drizzle of balsamic glaze. They also pair well with a crisp white wine or champagne. Enjoy!