foie

pear lemon juice - Foie Gras Madeira brioche - sliced, toasted - cepes shallot butter - demi-glace - white wine parsley sprigs =Oven-poach pear in wine/ water, puree, add lemon juice, reserve. Toast brioche. Saute cepes with shallot and butter, season. Saute foie gras, deglaze with Madeira...

weetbreads foie gras - flour egg breadcrumb - demi-glace - white wine =Cook sweetbreads, pick and roll with plastic in to 1.5 x 10 inch cylinders, freeze. Cut the foie gras in half-inch slices, lay on a sheet of plastic side by side in a 10 x 5 inch rectangle. Place frozen sweetbread cylinder...

oie gras sauterne gelee garnish greens crouton 1 lb Duck - Foie gras B @ $24.00 per lb =Clean, marinate, roll and poach. Slice at service.

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

21 oz foie gras - tamiser 6 eggs 2 Tbsp cream s&p, nutmeg =Mix together, bain marie in dariole molds. 250F 20 minutes, let rest 10 mins

oie gras - deveined port nutmeg salt and white pepper Duck - Foie gras B @ $24.00 per lb =Clean, marinate, roll in cheesecloth, then plastic. Poach @ 140F for 30 mns. Refrigerate overnight. Slice at service.