Tomorrow is Pauline’s Birthday. So I’m going to make her some of her favorites dishes. She loves foie gras and I just happen to have a lobe in the freezer. Since its just the two od us I will cut it half and just defrost one of the halves. Today, however was move the Subaru into the garage day. So first I had to get everything out of the garage, back the Subaru in, host each wheel up and slip a dolly under it. Then shove the car into the corner, then put every thing back into the garage.


The What

  • ½ a foie gras
  • 2 tbs pepper
  • 1 black truffle (which I did not have on hand)
  • 1 tbs Kosher Salt
  • 1 package cheese cloth
  • 1 bamboo skewer
  • Lots of cold water
  • Lots of red wine
  • 3 bay leaves

The How

  1. Remove the veins from the fois gras
  2. Thinly slice the truffle and add to foie gras
  3. Add Salt and Pepper to fois gras
  4. Form foie gras into a ball
  5. Wrap fois gras in cheese cloth and tighten each end to for a sausage like thing.
  6. Tie each end with string
  7. Cut of excess cheese cloth
  8. Push skewer though the cloth and obe end of the sausage.
  9. Hang foie over long narrow pot
  10. Add water till ½ the foie is submerged
  11. Add wine to pot, leave a glass for yourself.
  12. Add more water in needed to completely submerge foie
  13. Transfer foie to another container ,fill with ice and water to submerge foie
  14. Bring pot to a boil and remove from heat
  15. Hang foie in pot for 90 seconds
  16. Transfer foie to ice bath
  17. Discard wine or use for making Beef Bourguignon
  18. Cool pot quicky
  19. Hang foie in pot and regrigerate 24 hours
  20. Use a sushi mat to reform foie into thinner sausauge while still its cheese cloth.
  21. Remove cheese cloth
  22. Cut into ½ inch slice  and serve with a raspberry or blueberry coulis
  23. gs.