As A Raviole Of Ceps And Foie Gras And Asparagus

Prepare And Clean The Ceps, Before Carving Them In Small Gills. Clean Then Cut The Asparagus, While Keeping The Tips Of A 2 Cm Length For The Decoration. Brown The Ceps In The Frying Pan, With The Remaining Of The Asparagus. Peel The Onions, Shred Them, Make Them Then Compoter Until Obtaining Of A Brunette Coloration. Fry The Ceps. Cut The Foie Gras In Ten Pieces. Installation Of The Raviole: Spread The Dough As Finely As Possible. Cut, With The Help Of A Punch, Of The Circles Of 10 Cm Of Diameter. Arrange On Every Circle, A Spoon To Soup Of The Mixture Ceps, Let S Anoint And Asparagus. Put The Piece Of Foie Gras Previously Seasoned Over. Draw The Contour With A Brush And The Egg Yolk. Fold The Dough, In Order To Form A Crescent Moon. Sauce Of Alba: Put In A Pan Her Cream-Colored