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These are all very appr. (from hindsight).
4-6 oz foie gras
12 oz cream
madeira
s&p
=Warm 2 oz cream. Saute foie gras, add to warm cream, puree.
Whip remaining cream, fold together
4-6 oz foie gras
12 oz cream
madeira
s&p
=Warm 2 oz cream. Saute foie gras, add to warm cream, puree.
Whip remaining cream, fold together