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Black Truffle Soup Élysée Recipe
Black Truffle Soup Élysée
Paul Bocuse, L'Auberge du Pont de Collonges, Lyon 1926-2018
Paul Bocuse, L'Auberge du Pont de Collonges, Lyon 1926-2018
Flavors of Lyon
Total time: 15 to 30 minutes

Prep. time: 10 minutes
Cooking time: Under 20 minutes

Difficulty: Easy
Chef's Note

An original recipe by Paul Bocuse created for the Élysée Palace on the occasion of Chef Bocuse receiving the Legion of Honor from President Valéry Giscard d'Estaing on February 25, 1975.

For 4 servings

- 4 tbsp. white vermouth Noilly Prat
- 750 ml (3 cups) strong chicken stock
- 100 g (3 1/2 oz.) Black Truffle
- 200 g (7 oz.) Foie gras or goose liver
- 100 g (3 1/2 oz.) of a mixture of very finely chopped carrot, onion, celery and mushroom (in equal proportions), sautéed in but
- 100 g (3 1/2 oz.) cooked chicken breast
- Sea salt and freshly ground black pepper
- 4 discs of puff pastry, 60 g (2 oz.) each
- 2 egg yolks
  1. Divide the white vermouth and consommé among 4 small ovenproof soup bowls;
  2. add the thinly sliced truffles, diced foie gras, vegetables and thinly sliced chicken breast;
  3. season with salt and pepper;
  4. place the rounds of puff pastry on top of the bowls pressing well on the edges so that all the flavors are sealed inside;
  5. brush with egg yolk and place in a preheated 220° C (450° F) oven for 18-20 minutes;
  6. remove from the oven and serve.

A white wine from Burgundy/Beaujolais Meursault Charmes, Drouhin, 1986

Black Truffle Soup Élysée 1
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