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can someone please answer my naive question about preparations of foie gras?

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can someone please answer my naive question about preparations of foie gras?

adorno | Jun 18, 2009 03:33 PM

I have been coming regularly to France for many years but I have never been able to figure out the following. I love foie gras lobes grilled or sauted but I don't like the foie gras pate that seems to go by the same name of foie gras but is more terrine or pate like than a whole lobe. (I hope the way I am distinguishing these two versions of foie gras makes sense. For example, I have a French friend who, thinking I like foie gras, keeps giving me cans of the more pate-like version that's more liked chopped or finely milled foie gras than the whole lobe which seems to me to be closer to a steak in form and consistency and which is what I like.) How do I know on a restaurant menu which they mean when they say "foie gras"? It seems that in most cases they mean the pate but I don't always see any indications on the menu that would seem to make this absolutely clear. Am I being obtuse or is the distinction in fact not always apparent?

Thanks!

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