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Foie gras royale

A beautiful and luxurious custard made from goose liver.

Creation of Ben Murphy, Launceston Place, London, United Kingdom.

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Allergens and dietary requirements

  • Cow's milk
  • Egg
  • Sulphite
  • Celery
  • Lactose

Ingredients

900
g
goose liver / foie gras d'oie
120
g
milk
240
g
double cream
390
g
chicken fond
7
eggs
Recipe for:2000 g

Scale recipe

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