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Marg CDN

Thanks everyone. I may even cut it in half and try two of these. There's another plus to FK chats in

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Joined: Dec 10, 2005

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Posted to Thread #11492 at 12:57 pm on Jul 28, 2008

that I was able to look up my previous comments about foie gras that I was doing a Wellington with, so I can use those in my efforts as well. I remembered sauteing it lightly but couldn't remember what I had put with it. So here's what I had said 3 years ago......

I made a goof the last time I made it & it turned out better. I was doing the duxelle but when I had chopped the mushrooms and shallots in the Cuisinart, I put the contents into the saute pan and carried on adding the little can of foie gras. I was so annoyed with myself, thinking it will be horrible with FRIED foie. Then I started remembering that my favourite way to eat it is slightly sauteed.

So I carried on gently sauteing the duxelle and foie together. I put it on either side of the meat.

It was actually, the very best I have ever had. No recipe, but it was outstanding.


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