275990 Mon Jan 17 16:43:00 -0800 2005 8 31 Home Cooking 0 1455084 Couldn't resist the sale at Charles De Gaulle Airport. Bought three very large cans of quality fois gras. Served one New years as a pate. Far too rich. Any other suggestions? Thanks in advance. not interested in Beef Wellington, but possibly seared, or any other suggestions Mon Jan 17 16:43:00 -0800 2005 0 erly 1 1455087 I enjoy preparations of fois gras with a slightly spicy or acidic element. Two favourites come to mind - one where the fois gras was lightly seared and searved over slices of seared nectarines in a juice/balsalmic reduction with thin sliced toast wedges, the other a similarily seared slice that had first been rolled in the crumbs of ginger snaps. I forget what type of reduction accompanied it, however. For some reason braised endive comes to mind, which I know was served during that meal, but I think that might be too much of a contrast and was probably part of another dish. Mon Jan 17 16:54:32 -0800 2005 1455084 0 ab 1 1455089 Mail them to me? Mon Jan 17 17:18:31 -0800 2005 1455084 0 SIxy Beast 1 1455091 check out this suggestion... Link: http://www.twochapstalking.com/archives/000402.html Mon Jan 17 17:29:38 -0800 2005 1455084 0 Pssst 1 1455096 Fruit and acid should help cut richness. How about seared foie gras served w/ a reduction of prunes (or dried figs or cherries), balsamic, and port? Don't drown the lovely foie gras but just serve a little on top or off to side. Have seen it served over baby greens or w/ lightly-toasted bread (like brioche). ENJOY! Mon Jan 17 19:01:23 -0800 2005 1455084 0 Carb Lover 1 1455100 is it foie gras entirer or pate do foie gras? Mon Jan 17 19:28:15 -0800 2005 1455084 0 Candy 2 1455112 Good question, Candy. My suggestion below assumed whole fresh foie gras, so searing wouldn't work so much for pate. Mon Jan 17 21:14:46 -0800 2005 1455100 0 Carb Lover 1 1455107 tournedos rossini for your lucky dinner companion!!! Mon Jan 17 20:49:24 -0800 2005 1455084 0 melissa 1 1455178 How about Beef Wellington? Link: http://www.leitesculinaria.com/recipes/beef_well.html Tue Jan 18 11:59:49 -0800 2005 1455084 0 Randy K. Lay