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Braised Foie Gras with Rhubarb
Book Information
Culinary Artistry
Page: 351
Ingredients
Bay Leaf
Black Peppercorns
Carrot
Celery
Duck or Goose Foie Gras
Fond de Veau
Leek
Meat or Vegetable Consommé or Stock
Onion
Port Wine
Rhubarb
Shallot
Thyme
Turnip
Vegetable Oil