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Foies Gras |
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Foies Gras |
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This section is from the book "Hand-Book Of Practical Cookery", by Pierre Blot. Also available from Amazon: Hand-Book of Practical Cookery, for Ladies and Professional Cooks.
Foies, or pdtes de foxes gras are made with geese-livers, fresh fat pork, truffles, ham, fines herbes, and spices.
They are always served cold as a releve or entree, but most generally they are used for lunch or supper.
There are many sizes in the set, to core from a pine-apple to a cherry.
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