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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.
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