Foie gras

Foie gras

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Encyclopedia of Food and Cookery

A great delicacy, made from the liver of especially fattened geese or from the livers of ducks or chickens. The finest foie gras comes from Alsace- Lorraine and Toulouse in France. Pâté de foie gras is a subtle mixture of goose liver, finely chopped veal and truffles in a rich pastry.

A slice of foie gras basted with Madeira and stock is an essential part of the classic French dish tournedos Rossini. The steaks are placed on warm artichoke bottoms, covered with a slice of foie gras, topped with slivers of truffles and served with a spoonful of Madeira Sauce.

See also Tournedos.

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