Veal ballotine with foie gras and truffle jus

Ingredients

2 servings

• 1 veal escalopes
• 1 turkey escalopes
• 1 UHT liquid heavy cream Bleu Blanc Coeur 30% U
• 1 eggs
• 1 blocks of cooked foie gras
• Truffle fragments
• veal stock
• salt
• pepper
• cognac

Steps

1. 1

   For the fine stuffing: blend the turkey, cream, and egg in a food processor until a smooth paste is obtained. Season with salt and pepper. Add the cognac.

2. 2

   Place the veal escalope on plastic wrap, season with salt and pepper.

3. 3

   Spread the fine stuffing over the entire veal escalope using a spatula.

4. 4

   Place a stick of foie gras, approximately 0.5 cm in diameter, in the center along the length of the veal escalope.

5. 5

   Sprinkle with truffle bits and roll into a ballotine.

6. 6

   Steam in the oven for 20 minutes at 100 degrees.

7. 7

   For the truffle jus: dissolve the veal stock in water, bring to a boil, and add the truffle. Adjust seasoning.

8. 8

   For assembly: remove the plastic wrap from the ballotine.

9. 9

   Cut it into 1 cm slices.

10. 10

    Place on the plate and accompany with truffle jus. Serve with a seasonal vegetable purée.