Chanterelle soup, foie gras, candy cap sandwich from Le Pigeon: Cooking at the Dirty Bird by Gabriel Rucker and Meredith Erickson and Lauren Fortgang and Andrew Fortgang

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • happyheadbobber on February 03, 2018

    So this was a highlight of my Le Pigeon dinner party - the soup is delicate, very savory, a slight fruitiness accented by acidity from vinegar and paired with a tasty foie-gras-candy-cap sandwich. Some notes: -> if your chanterelles are very wet, consider using a bit more of them and reducing the volume of water to compensate. -> the candy-cap jam needed to be blended at high speed. I found it necessary to make a double batch for it to catch in my blender. A basic food processor left an undesirable texture. -> improves in flavor overnight. -> someone at the dinner who has "never like mushrooms before" loved this soup! -> I would love to hear what other people used for a beverage pairing with this.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.