Archived posting to the Leica Users Group, 2008/12/15
[Author Prev] [Author Next] [Thread Prev] [Thread Next] [Author Index] [Topic Index] [Home] [Search]Philippe, Superb and mouth watering photos. However, I should clarify that what I see being made is PATE de Fois Gras. Fois Gras is merely the fattened liver of the goose. It is used to make the delicious pate. I try to make it every year for New Years Eve celebration. My daughters and my cats go insane when the dish is presented. This year I will make a Cassoulet instead I sincerely doubt if my cardiologist would approve of either dish. Jerry Philippe AMARD wrote: > As I know LRflexers and LUGgers alike enjoy cooking and sharing > recipes, this week's PAW might be of some interest for curious minds > and gourmets who have never seen Foie Gras being made, or made some > themselves. > The PAW is in fact a 10 snaps album, meant to mark a nice Saturday > afternoon spent with friends around Foie Gras, and to be found and > opened from here :. > http://gallery.leica-users.org/v/Phileica/PAW-2oo8/?g2_page=6 > > C&C welcome. > Secrets of the trade could also be shared if I get permission from > Eric, Alice and Marie whom I thank so much for their dedication to my > putting on weight. > Bien cordialement de Metz > Phx > > > NO ARCHIVE > > > > > _