- Two nicely shaped mushrooms
- One very finely chopped shallot
- 50g foie gras
- Quarter of a litre (250ml) of whole milk
- Quarter of a litre (250ml) of pouring Isigny Sainte-Mère cream
- 10g fresh truffles
Put the veal fillet pieces into a saucepan over a gentle heat to colour them gently with the butter .
Add the shallot: once this has started to cook, add the milk, cream and the foie gras.
Season, bring it nearly to the boil before turning down the heat and simmer for five minutes. Remove the four pieces of veal, make eight incisions in the top of the veal and insert thin slices truffle and mushrooms.
In the meantime, reduce the cream used to poach the meat and blend it. Check the seasoning and serve immediately.