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The Cornell Daily Sun - Independent Since 1880

The Cornell Daily Sun (https://cornellsun.com/2009/03/04/fois-gras-11/)

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March 4, 2009
Uncategorized

Fois Gras 11

By | March 4, 2009
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Related

  • The Exquisite Experience of Foie Gras

    By March 4, 2009

    I am exploring many of the recipes in Joel Robuchon’s 2008 book, The Complete Robuchon. What fascinates me the most is trying recipes for dishes that I normally only see in top restaurants like Robuchon’s L’atelier de Joel Robuchon. The first of such dishes I attempted was his rendition of pan fried foie gras slices, entitled foie gras en tranches, poêlé. The ingredients he recommends are as follows.

    Seasoning blend (equal parts ground nutmeg, ginger, cinnamon, and cloves)
    Fleur de sel (French sea salt) and Pepper (4 to 1 ratio)
    Foie gras slices (about 2oz each)

  • Fois Gras 12

    By March 4, 2009

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