Difficulty:[usr 2]
Cut the liver into 4 equal slices (about 100g each).
Pan-fry them. Drain them, degrease the pan.
Preparation of the sauce:
Deglaze with the white stock, reduce by 1/3 and whisk in the butter, add the finely crushed cardamom and the vinegar.
Service and presentation:
Heat your plates.
Coat them with the sauce. Place the cutlets on top. Sprinkle them with coarse salt.
Suggestions:
This dish can be pleasantly accompanied by simmered lentils with an aromatic garnish.
Source:Alain Passard. The Arpege. Paris. Foie Gras from Fabienne Labeyrie.
