Re: [london.food] Foie gras

[prev] [thread] [next] [lurker] [Date index for 2006/07/13]

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.

Generated at 19:56 on 08 Sep 2006 by mariachi 0.52