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Sautéed Foie Gras with Quince Confits
Book Information
Culinary Artistry
Page: 122
Ingredients
Beet Greens
Brioche
Butter
Calvados Brandy
Chives
Foie Gras
Green Lentils
Honey
Leek
Lemon Juice
Quince
Rice Vinegar
Sauternes
Veal Stock
Walnut Oil
Walnuts