Difficulty:[usr 3]
Peel the shallot, cut it into very fine dice and sauté in a tablespoon of butter. Then leave to cool. Wash and finely chop the parsley and cut the bread into small cubes.
Finely chop the liver in a blender and pass it through. Beat the rest of the butter until frothy and gradually incorporate the egg yolks. Then add the bread cubes, the chopped liver, the blood and the shallot. Season with marjoram, salt.
Butter 4 small round molds, fill them with this preparation and poach in a bain-marie for 15 minutes in the preheated oven (190°C).
Peel the potatoes, cut them into cubes and cook them, then mash them. Peel the onion, dice it with the bacon and sauté in the pan.
Whisk the potatoes while still hot in the blender and add the oil in a drizzle at the same time. When everything is well combined, slowly add the broth. Season with aceto, salt, pepper and nutmeg, add the bacon, onion and parsley.
Wash and spin dry the salad. Dress the salad with the sauce. Invert the foie creams on the plates, coat with a little sauce.
Tip:Garnish with a few fried onion rings.
