oie gras - sliced
madeira
s&p
-
baked ricotta
wonton wrappers
water
cornstarch

=Saute foie gras briefly in very hot pan, drop into madeira. Let marinate in cooler 1 hour.
Combine with baked ricotta at the ratio 3 parts foie gras to 2 parts ricotta by volume.
Roll wonton wrappers very thin, fill with stuffing. Seal with water/cornstarch mix.

Serve with watercress and mushroom remoulade