Not exact matches
For the ne plus ultra of soups, serve with a small dollop of
foie gras mousse, or drizzle whole wheat toast points with truffle
oil.
Sarah Schafer, Irving St. Kitchen - PDX Guinea Fowl &
Foie Gras Ballotine Croquette, whipped chive
oil, spiced vegetable demi - glace, hen crackers
At the creative end of the selection are blends including Light Sweet Crude (using
foie gras and blackened truffle
oil), Scent of the Souk (using oud
oil, rosemary and spices) and A Ghaaf, a Goat and a Camel (using goat cheese foam).
That bastard is»... grilled in white truffle
oil and topped with duck
foie gras, caramelized Vidalia onions, heirloom tomato ketchup and Dijon mustard.»
Tags: butter
foie gras French lentils green green lentils Herbs mushrooms olive
oil Paris Rebecca Leffler recipe spread thyme vegan vegetarian