Foie gras and thyme dumplings

Foie gras and thyme dumplings

By
From
French Lessons
Serves
4
Prep
20 mins
Cooking time
8 mins
Photographer
Steve Brown

Ingredients

Quantity Ingredient
200g plain flour, sifted
100g foie gras, cooked and diced
2 tablespoons thyme leaves
salt
pepper
cold water

Method

  1. Place the flour, foie gras, thyme and seasoning in a mixing bowl. Rub between your fingers until the foie gras is completely incorporated into the flour. Add a few drops of cold water and work into a soft yet firm dough. Roll into small dumplings. Cook from room temperature: poach gently in broths or consommés for about 8 minutes.
Tags:
French
France
European
Justin
North
chef
restaurant
basics
how to
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