gras

Salmon - Fillet, sliced thin Foie gras - sliced into thin 0.5" pieces Leeks - short julienne, etuvee Shallot - brunoise Cream - Heavy Sauce - Vin Blanc =Etuve leek and shallot until soft, cool. Lay out thin sliced salmon (about an ounce per slice), top with foie gras and leek and make rose...

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 port nutmeg s&p - potato - Idaho 90ct mushroom - domestic and oyster bacon - applewood - garlic tuiles =Make potato cakes in flan rings, roll and poach foie gras, make tuiles.

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.

oie gras shallot Madeira - pear wine - white cardamom - ground - feuille de brick parsley - chiffonade - demi-glace - white wine morels shallot butter cognac =Saute sliced foie gras in very hot pan, 60 seconds each side. Drop into Madeira, chill. Poach pear in white wine and cardamom until...

oie gras red currants sauterne gelee garnish greens crouton =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.