For 4 people

For the royal of foie gras :

170 gr of foie gras

170 gr of liquid cream

2 eggs

Salt

For the cream of green lentils of Puy :

200 gr of green lentils from Puy

1 onion

1 bouquet garni

20 cl of liquid cream

25 cl of broth

Pepper

2 slices of sandwich bread

For the foie gras royale, devein and mix the foie gras with the cream, eggs and salt in a blender, pour into verrines and cook in a bain-marie in an oven at 90° for 20 to 25 minutes. Let cool.

For the lentil cream, in a large saucepan put the lentils and 3 times their volume in cold water, the peeled onion and bouquet garni. Bring to a boil and cook for 25 minutes.

Drain the lentils, add the broth and cream and blend. Strain to remove small skins.
Pour the cream on the royal.

Toast the bread and cut it into small cubes of a little less than a centimetre.
Place bread cubes on top of the cream.

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