Restaurants & Bars


truffled strasbourg goose liver


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truffled strasbourg goose liver

hd | Dec 9, 2003 01:15 PM

having grown up in europe, i fondly remember those small egg-shell color, sealed inside their lid round earthenware terrines originating in strasbourg, france that had about two ounces of foie gras with something like three percent of black truffles; without that, on warm toast, there just could not be any christmas or new year's

on this side of the atlantic, many years ago, i found the item in macy's 'cellar' which at the time was still full of gourmet goodies, but for twenty years or so, i haven't seen the article anywhere in the u.s. a google search did not get me anywhere; ordering anything meat from europe you can do, but customs will confiscate it rather than let it in unless it comes from a producer who has agreed to inspections by u.s. authorities -- few french do

anyone with a solution to my craving -- christmas is nigh?

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