[usr 3]
Peel the celery into stalks, removing the strings, cut them to 5 or 6 cm in length and cook them for 8 minutes in salted boiling water. Drain and set aside.
Clean the soil from the foot of the chanterelles with the tip of a knife and wash them to remove the sand. Drain them well.
Chop the chives, mix with the vinaigrette, add 2 or 3 turns of ground pepper.
Heat a non-stick pan well, salt and flour the liver cutlets, shake off the excess flour and place them in the pan, leave for 3 minutes. Turn over and leave for 3 minutes. Remove the cutlets to a warm plate. Drain the fat that you have taken care not to burn. Put the pan back on the heat and throw in the chanterelles. Sauté for 2 minutes, salting them, add the celery, sauté another 1 minute.
Place your chanterelles and celery directly on the bottom of 4 plates, put the foie gras escalopes on top, distribute the vinaigrette and chives and serve.
Source:recipe by Jean-Marie Amat (Fabienne Labeyrie's foie gras).
Hubert wishes you happy holidays
