Re: [london.food] Foie gras

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On Thu, Jul 13, 2006 at 08:50:04PM +0100, Kake L Pugh wrote:
> I have 180g of foie gras - not the pate, the liver itself.  What
> should I do with it?

Force-feed it to geese, to make meta foie gras!

Failing that, slice it, dip in iced water to firm it, roll in
breadcrumbs and fry it gently - beware, though, the fat content means it
disintegrates fairly quickly. It goes very well on toast.

Other people seem to like poaching it. I've never tried that though. The
idea seems to be that you wrap a piece of foie gras in a cloth, and
poach it briefly in boiling water. Then you slice it up. I would guess
that it goes very well with truffles.

/joel

• [london.food] Foie gras Kake L Pugh 20:50 on 13 Jul 2006
  • Re: [london.food] Foie gras Joel Bernstein 21:05 on 13 Jul 2006
  • Joel Bernstein 21:07 on 13 Jul 2006
    • Rev Simon Rumble 07:58 on 14 Jul 2006
      • too deep to show
  • Tom Sulston 23:22 on 13 Jul 2006
  • Kay Wistow 10:21 on 14 Jul 2006
    • Kake L Pugh 10:56 on 15 Jul 2006

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