Canadian food :Foie grass poutine

Foie grass poutine 

Directions for: pate de foiegrasPoutine

INGREDIENTS:

For the pate de foiegras Sauce

• 200 g (7 oz) recent pate de foiegras

• 6 egg yolks

•  600 cubic centimeter (2 ½ cups) PDC poutine sauce (available at the edifice, or use factory-made poutine sauce)

• 50 cubic centimeter (¼ cup) thirty fifth m.f. cream

For the pate de foiegras and Presenta

• 4 slices slices recent pate de foiegras, a hundred g (3 1/2 oz) every, two ½ cm (1 in) thick 
• 400 g (14 oz) cheese curds

• 4 white-fleshed potatoes (cut into French fries)

• Oil for cooking (2/3 animal oil and 1/3 peanut oil)

DIRECTIONS

For the pate de foiegras Sauce

1. put aside a hundred cubic centimeter (½ cup of sauce for final presentation of the poutine.

2. in a very cooking pan, bring the PDC poutine sauce to a boil.

3. combine the egg yolks, pate de foiegras and cream in a very kitchen appliance at high speed.

4. Slowly add the five hundred cubic centimeter (2 cups) of hot poutine sauce to the mixture.

5. Pour into a cooking pan and warmth gently, stirring perpetually, till the sauce reaches 80°C take away the sauce from the warmth. Stir for thirty seconds a lot of. Keep warm.

For the pate de foiegras and Presenta

1. heat the kitchen appliance to 230°C (450°F). in a very highly regarded pan, sear the pate de foiegras slices till they're golden brown. Transfer the slices to a baking sheet and end change of state within the kitchen appliance for four to five minutes.

2. Cook the fries within the oil till crisp and place them on high of a mound of cheese curds within the middle of the plate.

3. Place a slice of cooked {foiegras|pate de pate de foiegras|pate} on the fries and smother within the foiegras sauce.

4. enhance with many dabs of standard poutine sauce and serve straight off.