Put your hands on The French Laundry (Thomas Keller), pp. 103-108 where basic techniques and preparations are thoroughly explained.
One of my favorite methods is "au torchon", i.e. a cylinder of foie gras, wrapped in cheesecloth and poached for about ninety seconds.
But I must admit that I was floored (pleasantly that is) when I first tasted raw foie gras.
Keep in mind that the simpler is the better!
__________________ K
«Money talks. Chocolate sings. Beautifully.»
«Just Give Me Chocolate and Nobody Gets Hurt.»
«Coffee, Chocolate, Men ... Some things are just better rich.»
Last edited by Kimmie; 06-05-2002 at 10:36 PM.
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