Recipe: Macaronnade with Cèpes

1- In a large volume of salted water (4 to 5 liters) cook the macaroni, drain and set aside.

2- In a wide skillet without fat and very hot, pan-fry your foie gras escalopes for 20 seconds on each side, then lay them on absorbent paper.

3- In this same skillet, above all do not rinse it, deglaze with 2/3 of the coulis, then add the macaroni and cèpes, mixing everything carefully, taste to adjust the seasoning.

4- In small shallow earthenware dishes, start by putting a layer of macaroni, then an escalope of foie gras sliced into 3 pieces to cover the surface, add another layer of macaroni and finally a little coulis that you had kept (the 3rd third).

5- Put in the oven at 210°(th7) for 10 minutes
Serve boiling hot with large spoons.
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