Recipe: Cannellonis au foie gras

You can prepare this recipe the day before.

1 In a mixing bowl, knead the foie gras well.

2 Bring salted water to a boil and cook your pasta sheets for two minutes, then cool with cold water, separate them one by one, drain them and lay them flat on your work surface, then spread your foie gras mousse in the middle, roll the cannellonis and put them in the fridge with a cloth on top.

3 In a saucepan, sweat your chopped shallots and mushrooms, season with salt and pepper and cook them gently covered for 10 minutes.

4 Then add your béchamel sauce, bring to a boil and blend everything well.

5 Preheat your oven to 430°F (220°C) (th7).

6 In an oven-safe dish, put a ladle of your sauce at the bottom then place your cannellonis in it.

7 Bring the rest of your sauce to a boil then off the heat, add your egg yolks while stirring vigorously with a whisk.

8 Coat your cannellonis with this sauce and place in the middle of the oven until the top is golden (10 to 15 minutes).
There you go, if you make this recipe the day before, keep your cannellonis in the dish and 20 minutes before your guests arrive, bring the sauce to a boil, add your egg yolks and put in the oven for 15 minutes at 410°F (210°C) (th7).