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Shaved Foie Gras
Book Information
Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual
Page: 105
Ingredients
160 Bloom Gelatin
Butter
Dry Riesling
Foie Gras Torchon (page 104)
Glucose
Isomalt
Lychees (Can)
Pine Nuts
Rice Vinegar
Tags
Meat and Seafood