APPETIZERS
Tuesday 7 January 2020
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Preheat the oven to th. ½ (50 ° C)
Cut the gingerbread into thin slices and bake for a few minutes until dry. Once cold, reduce them to bread crumbs and reserve it
Blend the foie gras until you get a soft mousse. Pour it into a piping bag. Place a slice of foie gras mousse 1
cm in diameter, on a stretch film spread on the work surface
