Friday 13 April 2012

Foie Gras (or) Pâté de foie gras in French Cuisine

Foie Gras (or) Pâté de foie gras is is the fattened liver of a waterfowl either duck or goose and is a popular and well-known delicacy in French cuisine. It is pronounced as "fwah grah" meaning "Fat Liver" and is mostly rich,delicate and buttery unlike that of an ordinary duck or goose liver.
Ingredients
Canned Foie gras - 12 in number(14-18 ounces)
Asparagus tips -24
Tomatoes - 12
Mustard - 1tbsp
Artichoke bottom cooked - 1
Butter lettuce or frisée
Chives or Olives chopped - 2 tbsp
Lemon juice -1/4 cup
Truffle Oils - 1/2 cup
Olive oil -1/2 cup [Sunflower Oil optional]
Pepper powder
Salt to taste

Preparations
  1. Blend lemon juice, mustard, and artichoke bottom until smooth.
  2. To the above drizzle the oils in a thin stream.
  3. In a bowl, mix all the other ingredients smoothly (you can also arrange them using your creativity).
  4. Finally add Pepper,Chives and Salt to taste

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