Le Site de Serge Lena

500 gr. Of green lentils of le Puy

200 gr. Onions

200 gr. Carrots

1 Bunch garnished

200 gr. Foie gras

100 gr. Red beets

Fat of fatty liver

9 Sheets of gelatine

Salt, pepper

cook lentils in pressure cooker with the aromatic garnish (carrots cannelees)

dress up a bowl with paper film

cut the block of foie gras

pour the leaves of gelatine in water (soak)

add at the end of cooking the grease of the foie gras and the leaves of gelatin. Mix

fill the terrine as a first layer

add foie gras – carrots and beets-wheel

2^{eme layer of lenses. Put in the fridge.}