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- For the foie gras cream (or straight with foie gras terrine): heat the milk in a pan, melt the foie gras in it (do not let it boil along). Pour onto an (oven) plate and allow to cool.
- Cut the "kletzenbrood" into slices as thin as possible. From these, cut round toasts. Spread with butter and bake in a preheated 180° oven. Let cool down.
- Pour the cooled cream into a piping bag (or cut the terrine into portions). Pipe onto the toasts with a tuft of strawberry jam and a lovely slice of strawberry.
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Ingredients
for
8
persons
person
For the cream of foie gras
200 g raw foie gras
1 dl milk
OR 200 g terrine of foie gras
For finishing
A piece of "Kletzenbrood"
Hoogstraten Strawberries jam
6 beautiful, large Hoogstraten Strawberries
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15
minus
- For the foie gras cream (or straight with foie gras terrine): heat the milk in a pan, melt the foie gras in it (do not let it boil along). Pour onto an (oven) plate and allow to cool.
- Cut the "kletzenbrood" into slices as thin as possible. From these, cut round toasts. Spread with butter and bake in a preheated 180° oven. Let cool down.
- Pour the cooled cream into a piping bag (or cut the terrine into portions). Pipe onto the toasts with a tuft of strawberry jam and a lovely slice of strawberry.
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- For the foie gras cream (or straight with foie gras terrine): heat the milk in a pan, melt the foie gras in it (do not let it boil along). Pour onto an (oven) plate and allow to cool.
- Cut the "kletzenbrood" into slices as thin as possible. From these, cut round toasts. Spread with butter and bake in a preheated 180° oven. Let cool down.
- Pour the cooled cream into a piping bag (or cut the terrine into portions). Pipe onto the toasts with a tuft of strawberry jam and a lovely slice of strawberry.
We guarantee quality.
We guarantee quality.
We guarantee quality.
We guarantee quality.
We guarantee quality.
We guarantee quality.
We guarantee quality.
We guarantee quality.