For 6 people
For 6 people
Place the foie gras in the freezer and let it sit for a while to firm up.
Meanwhile, drain the white beans if they are canned and place them in a saucepan.
Add the chicken stock to the pot with the white beans. Bring the mixture to a boil, then reduce the heat and simmer for about 10 minutes, stirring occasionally.
Mix the ingredients. Add pepper to taste, salt only if necessary, and gently stir in the cream. Simmer for another 2 minutes.
Remove the foie gras from the freezer and slice it thinly. Arrange the slices on plates, sprinkling them with the cheese. Then, add crumbled pieces of Roquefort cheese and sprinkle with finely chopped parsley.
Serve.
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