Escalope Of Fatty Liver With Balsamic Vinegar Of Modena

Preparation:

Preparation: Thoroughly clean the mushrooms, wash and dry them well, also cutting the biggest ones lengthwise so as to uniform the size, and put them to cook in a pan with only salt over high heat for 5 minutes. Throw away the water freed from the mushrooms and finish cooking by adding the minced garlic and butter, and then the parsley. Season with salt and pepper and keep warm. Heat a non-stick frying pan and brown the foie gras escalopes (salt, pepper and dipped in flour) over a very high heat, 3 minutes on each side. Dry them on absorbent paper and serve them with the cockerels next to them and a few drops of Traditional Balsamic Vinegar of Modena on top, raw.