Mushrooms and Foie Gras Under Glass

Preparation info

  • Serves

    four

    • Difficulty

      Easy

Appears in

Tom Fitzmorris's New Orleans Food

Tom Fitzmorris's New Orleans Food

By Tom Fitzmorris

Published 2018

  • About

This is an old and wonderful appetizer from Antoine’s, which has, unfortunately, fallen from the menu. The reason for its demise was that the glass bells under which it was served were expensive and seemed to last through only one or two servings. My version of this incredibly rich and aromatic dish moves it from the era of Antoine’s to our own, with its much better and more varied selection of mushrooms and fresh foie gras.