Re: [] Foie gras

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From: Rev Simon Rumble
Subject: Re: [] Foie gras
Date: 07:58 on 14 Jul 2006
This one time, at band camp, Joel Bernstein wrote:

> On reflection it's more likely that you have pre-cooked foie gras than
> literally the raw livers, in which case you chill it in the fridge, take
> it out and immediately slice with a sharp knife dipped in boiling water,
> into slices of max 1cm thick. You can eat it like that, or very briefly
> saute it.

Yeah raw liver is unlikely.  Best thing to do with it is as little as 
possible.  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.

Wash down with a crisp white wine, or possibly champagne.  In France 
it's the traditional food for New Year, so goes with champagne though I 
would think something more neutral.

Mmmm.  Would like to be eating that kinda thing.  Here in Eastern Europe 
(currently in Riga) I'm getting pretty sick of pork, pork, pork and 

Rev Simon Rumble <>

The Tourist Engineer
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