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Sautéed Foie Gras on Wild Mushroom Duxelles with Toasted Brioche
Book Information
On Cooking (5th Edition)
Page: 445
Ingredients
Brandy
Brioche (page 950)
Butter
Foie Gras
Garlic
Madeira or Port (Small Brown Sauce) (page 206)
Shallot
Thyme
Tomato Paste
Wild Mushroom
Tags
Poultry