À la Medicis is a garnish for a dish.
One version (see below) has it as pasta and goose liver in pastry shells, with peas, used as an accompaniment for meat.
Alternatively, in the dish called “chevreuil à la Medicis”, it is a side dish-type garnish to accompany a haunch of venison, roasted rare or medium-rare. To make the garnish, cubed pumpkin and sweet potato are cut in round slices, steamed 10 minutes, put into an ovenproof buttered dish with crème fraîche, nutmeg, salt and pepper, and baked for 10 minutes. It is accompanied by a sauce made from currant jelly and a few tablespoons of strained fresh currants. A few fresh currants are sprinkled on top of the meat.
4 pastry shells (vol-au-vents)
7 oz (200g) peas
3 1/2 oz (100g) macaroni
3 1/2 oz (100g) goose liver
Dice the truffles. Set aside.
Start the pastry shells warming.
Cook the peas and macaroni separately, and drain. Chop the macaroni into small pieces. Sauté the goose liver for a few minutes in some butter, then purée it (in a blender). Mix together the macaroni and puréed goose liver, and use it to fill the pastry shells. Toss the peas in some butter. Put the filled pastry shells on the plate, with a serving of peas to the side. Serve with meat.