Fresh Fava Bean “Cassoulet” with Foie Gras

I once read in Jean-Anthelme Brillat-Savarin, who wrote in the early nineteenth century about food, that before inviting guests to an important dinner, it was essential to establish that they were worthy. He suggested that a dinner be served and, as was the custom in those days, the dishes be announced at the beginning of the meal. When the meal was well under way, you were to report, aghast, that one of the best dishes (he suggested a whole turbot) had been dropped in the kitchen and would