Millefeuille of Tongue and Foie Gras, Lucullus Style Recipe

Ingredients:

• 1 cooked beef tongue
• 150 g foie gras
• 1 puff pastry sheet
• 500 ml beef stock
• 2 tbsp. flour
• 2-3 sprigs of thyme
• Salt and pepper to taste

Directions:

1. Preheat the oven to 180°C.
2. Cut the cooked beef tongue into thin slices.
3. Cut the puff pastry sheet into rectangles and bake them in the oven for 10-15 minutes, or until golden brown. Set aside to cool.
4. In a saucepan, heat the beef stock and thyme sprigs. Reduce the heat and let simmer until the liquid is reduced by half.
5. Whisk in the flour to make a roux. Cook for 2-3 minutes while stirring to prevent lumps.
6. Remove the thyme sprigs and season the sauce with salt and pepper.
7. Cut the foie gras into slices and arrange them on top of the cooked beef tongue slices.
8. Stack the foie gras and beef tongue slices between each puff pastry rectangle.
9. Drizzle the reduced beef stock sauce over the millefeuilles and serve immediately.

Verdict:

This Millefeuille of Tongue and Foie Gras, Lucullus Style recipe is the perfect dish for those who are looking for something fancy and delicious. The combination of the tender beef tongue and the rich foie gras on top of crispy puff pastry is divine. The reduced beef stock sauce ties everything together and adds a burst of flavor to each bite.

Serving Suggestions:

This dish is perfect for a fancy dinner party or celebration. Serve it with a side of roasted vegetables or a simple salad for a complete meal. Pair it with a nice glass of red wine to enhance the flavors even more.