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6 to 8
as a Main courseMedium
Published 1987
A whole foie gras, perfectly cooked until soft and smooth, nestled in a shallow serving dish, accompanied by braised cabbage and a chunky sauce of chopped carrots, leeks, and onions, can be an understated but elegant choice for a dinner menu. Slice the liver at the table and accompany it with mashed potatoes.
Danielle Delpeuch, an expert and former private chef for