wine - white
cardamom - ground
feuille de brick
parsley - chiffonade
demi-glace - white wine
=Saute sliced foie gras in very hot pan, 60 seconds each side. Drop into Madeira, chill.
Poach pear in white wine and cardamom until soft, chill in liquid.
Slice pear 1/8 inch, lay on board a 2.5 inch x 6-7 inch piece of feuille de brick, slit several times on the diagonal in the center. Sprinkle with parsley, then pear, foie gras, pear, foie gras and pear, fold crepe around, turn over so seam is down and slits are up.
Bake in very hot oven 3 minutes or until just warm through and golden brown.