The ideal gelée for foie gras would be derived from the poaching liquid for the foie gras itself, but since this is rarely practical, here we use a classic brown meat gelée. If you like, add chopped morels or truffles to the gelée.
|terrine of foie gras,
|brown meat gelée, melted|
Copyright © 2017 by James Peterson. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.