The foie gras used in this dish should be very soft and should be kept cold at all times. To stuff the prunes, use a small spoon, a plastic bag with the corner cut out or else a pastry bag.
Ingredients
4 oz. foie gras
16-20 Dried French Prunes (Pruneaux, if possible – very moist) without pit
¼ lb. proscuitto, sliced very thinly
You will also need:
Small spoon or pastry bag with large tip
Platter for serving
Instructions
Put about a teaspoon of the foie gras into the cavity of each prune. Wrap the filled prune with a small slice of proscuitto. Refrigerate immediately and keep refrigerated until serving.
Serve with sauterne or champagne.