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On 14 Jul 2006, at 07:58, Rev Simon Rumble wrote: > Serve on lightly toasted, neutral-flavoured white bread. > Take particular note of the velvetty texture and the complex way the > fattiness melts in the mouth. i have a very small tin opened and in my fridge at the moment, i like to have it with nairn's oatcakes. i find that the rustic taste of the oatcakes contrasts nicely with the richness of foie gras, much like a good rich cheese goes well with the oatcakes. G.There's stuff above here
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