post #1 of 1
Thread Starter 

I'm hosting a wine dinner for 12 with hors d'oerves, salad and three small portioned (+/- 3 oz.) entree's each done two ways: lamb, pasta and foie gras - seared and torchon. 


A lobe of foie is about 28 oz but after deveining it's less. For 24 portions is 1 oz. foie enough for each preparation or is that cheaping out or cutting it too close?


I think I already know the answer, but professional advise would really help.