MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Salade De Foie Gras (Perigord)
Categories: Salads, Offal, Duck, Grill, Mushrooms
     Yield: 6 Servings

     3    Oak-leaf lettuce hearts
    12 oz Duck foie gras; cooked,
          -chilled
     3 tb Walnut oil
     1 tb Sherry vinegar
          Salt & pepper
     1 tb Raisins
     1 tb Pignoli
    12    Chives; chopped
     2 oz Cepes preserved in oil

 Wash, trim, and prepare the lettuce. Tear and put in a salad bowl.

 Cut the foie gras into thin slices.

 In a bowl, combine the oil, vinegar, salt, and pepper. Whisk. Toss
 salad with this, adding the raisins, pine nuts, and chives.

 Divide the greens among 6 salad plates, topping with cepes,
 foie gras, and a couple chives. Strew a few truffle shavings
 over. Serve with grilled toast.

 http://www.mygale.org/~cuisine/recettes.htm

 From: Michael Loo
 Date: 27 May 98

 Perigord is about an hour's drive south of Ian Hoare's B&B in
 Forges and is noted for its duck and goose cuisine, especially
 confit and foie gras. Also its truffles. -JW

MMMMM

You are viewing proxied material from tilde.pink. The copyright of proxied material belongs to its original authors. Any comments or complaints in relation to proxied material should be directed to the original authors of the content concerned. Please see the disclaimer for more details.