Quote:
Originally Posted by PeppyGPhiB
Foie Gras
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Have you ever had a partial lobe of this before? I am very fond of foie gras, but most places you just get a few thin slices or it is crammed into a terrine.
There is one fine restaurant I visit periodically where they serve a big chunk of an entire lobe in one course- and it is incredibly delicious, but I cannot look at it as I am cutting and eating it.
Served in so large a piece (8 ounces or so- enough saturated fat to last you a month), the very light cooking process means what you get is pretty much raw, and all the internal linings and fluids in there are more than I can stand to watch.
But very, very tasty...
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