Re: [london.food] Foie gras

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From: Tom Sulston
Subject: Re: [london.food] Foie gras
Date: 23:22 on 13 Jul 2006

On Jul 13, 2006, at 20:50, Kake L Pugh wrote:

> I have 180g of foie gras - not the pate, the liver itself.  What
> should I do with it?

Season it and give it a minute or less a side in a really hot dry  
pan. It should be soft in the middle when done. Bung it on a crouton  
or bit of toast and have with some crisp, bitter salad, a handful of  
redcurrants and a glass of Sauternes or Tokaji or similar.

At least, that's what I'd do.

Tom.

[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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