Strictly Fine Dining
Wednesday, 1 October 2008
Foie gras parfait, roasted peaches
Here we have a foie gras parfait which is made with foie gras chicken liver, butter, eggs, shallot, garlic, thyme, brandy, port, madeira. It is served with slow roasted peaches and port reduction.
1 comment:
Nick N
4 October 2008 at 20:05
holy jesus that looks/sounds good
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holy jesus that looks/sounds good
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