Cromesquis

Ingredients

• •Filling:
• •1-3/4 ounces gelatin, about 24 leaves or 5 packages
• •2 cups port
• •3/4 pound foie gras, diced
• •3 cups heavy cream
• •1/4 cup black truffle juice
• •Coarse salt
• •Black pepper, freshly ground
• •1 ounce black truffle, finely chopped
• •Breading:
• •Flour for dredging
• •6 eggs
• •6 egg yolks
• •4 cups fine white bread crumbs
• •Grapeseed oil for frying

Directions

1. 1Whether using leaves or powder, dissolve the gelatin in enough cold water to cover.
2. 2In a large saucepan set over high heat, reduce the port by slightly more than half, about 20 to 30 minutes.
3. 3Meanwhile, in a very hot sauté pan, cook the diced foie gras for about 1 minute. Set aside.
4. 4Add the cream to the reduced port and bring the mixture to a boil. Add the truffle juice and return the mixture to a boil once again. Stir in the dissolved gelatin, salt, and pepper and return the mixture to a boil.
5. 5Remove from the heat and add the foie gras, along with any fat that may have rendered out.
6. 6Transfer to the bowl of a food processor and process for several minutes until smooth. Sprinkle the chopped truffle over the bottom. of a half hotel pan or 2-quart baking dish, then pour in the cromesquis mixture.
7. 7Refrigerate for about 12 hours, until set.
8. 8Cut the chilled mixture into 1-inch squares.
9. 9For the breading, dredge the squares in flour and refrigerate for 8 hours.
10. 10Beat together the eggs and the egg yolks.
11. 11Dip the floured squares in the egg mixture and coat thoroughly in the bread crumbs. Refrigerate for at least 2 hours.
12. 12Repeat the breading procedure and return the cromesquis to the refrigerator until it’s time to cook them. Preheat the oven to 400 degrees.
13. 13In a large, deep sauté pan or pot, heat the oil to 350 degrees. Quickly deep fry the cromesquis until golden brown, drain, transfer to a rack set on a sheet pan, and finish in the oven for 3 or 4 minutes until heated through. Handle the cromesquis very gently, as the filling will have completely liquified. Allow to cool slightly before serving.
14. 14Expect that several of the cromequis will break during the cooking process and will not be usable.