How to make foie gras capuccino

• Slice 250 g foie gras, sprinkle the slices with salt and pepper, fry them in a little oil and place them on a tray.
• In the same frying pan fry a finely chopped onion, add some thyme, add the slices of liver, and then flambé with 3 cl of brandy.
• Add 400 cl chicken stock, mix until smooth and sieve if needed.
• When serve, pour the liquid in coffée cups and place milk foam on top.

(Thanks for the recipe: https://solier-gourmet.blogspot.com)

And the ideal lover of the dish

Egri Csillag Superior 2016 is made of four grape varieties: Hárslevelű, Leányka, Olaszrizling and Rhine Riesling. The base wines were fermented separately in stainless steel, then matured separately in new, 5 hl oak barrels especially made to age white wines. Blended in March, after 4 months of ageing, bottled in May. 1600 bottles were made. Straw yellow colour with golden reflections. Mint notes on the nose, buttery corn and mint on the palate with minerality and oak notes. Vivid acidity, long, fruity finish.

Next time

You can pair Tóth Ferenc Winery wines with artisan chocolate on 28 February in Budapest. And if you stay in Budapest, do not miss the Bikavér Duel – tasting of bull’s blood from Eger and Szekszárd in Corinthia Hotel Budapest on 2 March.