| Ingredient |
gram(g) |
% |
| Mushroom |
300 |
28.0% |
| Onion |
250 |
23.3% |
| Garlic |
15 |
1.4% |
| Chicken stock |
70 |
6.5% |
| Whipped cream |
70 |
6.5% |
| Milk |
100 |
9.3% |
| Butter |
10 |
0.9% |
| Salt |
2 |
0.2% |
| Pepper |
1 |
0.1% |
| |
|
|
| Oil |
1 |
0.1% |
| Milk form |
1 |
0.1% |
| Salad vegitable |
2 |
0.2% |
| Foie Gras Spread Plain |
250 |
23.3% |
| |
|
|
| |
|
|
| total |
1,072 |
100.0% |
1. Put butter in a pan and fry the onion and minced garlic. Add the mushrooms and fry again.
2. When vegetables are cooked, season chicken stock and milk with salt and pepper.
3. Add fresh cream and provide the consistency of the soup.
4. When the soup turns off, add the foie gras spread plain with table spoon.
5. When the soup is finished, put it all in a bowl and grind it finely.
Dish up
1. Heat the milk slightly and mix it with a hand blender to prepare the form.
2. Wash mixed salad in cold water.
3. Making red oil: tomato paste 100: oil 200 ratio. Put it down on a cotton cloth and cool it and put it in a squeeze bottle.
4. Put the boiled soup in a soup bowl, and put a small milk foam on the top, sprinkle red oil evely and add a mixed salad to finish the dish.
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