Archived posting to the Leica Users Group, 2008/12/15
[Author Prev] [Author Next] [Thread Prev] [Thread Next] [Author Index] [Topic Index] [Home] [Search]Thanks for commeting Aram By the Appelation contr?l?e definition, we're here with a 'Bloc', i.e. the liver hasn't been minced, is complete but the bitter parts. Enjoy the cassoulet - remember you have to have 7 skins before you can call it Cassoulet. Thanks again Philippe Jerry Lehrer wrote: > 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 >> >> >> >> >> _ > > > > _______________________________________________ > Leica Users Group. > See http://leica-users.org/mailman/listinfo/lug for more information >