General Discussion

foie gras


General Discussion 4

foie gras

mark | Dec 6, 2002 02:18 PM

Is "terrine de foie gras" just lobes of duck (or goose) liver pressed into a terrine or is the foie gras altered in someway. It seems to me to be smoother than when one slices directly from the lobe. Any ideas? My misperception?

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