983 Foie gras

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


If the foie gras is obtained in a long cylindrical shape, cut it into thin slices; otherwise mould it into small shell shapes. It should always be prepared at the last minute, arranged immediately on a serviette on a dish and served very cold.