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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