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Ingredients

• 3 tablespoons  unsalted butter
• 2   thick slices of lean bacon, finely chopped
• 1   small carrot, thinly sliced
• 1/2   small white onion, finely chopped
• 1/2 cup  brown lentils
• 2 cups  water
• 1/3 cup  plus 1 1/2 tablespoons all-purpose flour
• 1/3 cup  plus 1 1/2 tablespoons freshly grated Parmigiano-Reggiano cheese
• 1   large egg, beaten
• 1   large egg yolk
• 1/2 teaspoon  salt
• 1/4 teaspoon  freshly ground pepper
• 1/2   small red onion, cut into thin wedges
• 1 tablespoon  white balsamic vinegar
• 1/3 cup  ruby port
• 1 cup  chicken stock or low-sodium broth
• 1   3-ounce slice of pure foie gras pate, cut into 1-inch cubes
•   Salt and freshly ground pepper
•   Aged balsamic vinegar, for drizzling

Description

"Earth, Color, Red Things," Are The Words Pierre Gagnaire Uses To Describe The Hermes Perfume That Inspired His Dish, Parfums De Terre. This Marvelous Soup Is One Of The Dish's Seven Components. Both The Foie Gras That Enriches The Broth And

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