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Truffles Soup ElysÈe

 

Truffles Soup ElysÈe

This dish was created by Paul Bocuse when being awarded the Legion of Honour by ValÈry Giscard d'Estaing in 1975.

IngrÈdients

2 tablespoons matignon

1 ounce fresh raw truffles

3/4 ounce fresh foie gras

1 cup strong beef consommÈ

2 ounces flaky pastry

1 egg yolk, beaten

Procedure

Into each individual ovenproof soup bowl (called gratinÈe lyonnaise) put 2 tablespoons matignon, 1 ounce truffles cut into irregular slices, 3/4 ounce foie gras also cut into irregular slices, and 1 cup strong consommÈ.

Brush the edges of a thin layer of flaky pastry with egg yolk, and cover the soup bowl with it, tightly sealing the edges.

Set the soup in 425 degrees oven. It will cook very fast. The flaky pastry should expand in the heat and take on a golden colour; that is a sign that is cooked.

Use the soupspoon to break the flaky pastry, which should fall into the soup. This is the way that M. and Mme ValÈry Giscard d'Estaing enjoyed this truffle soup.