Recipes with Foie Gras and Truffle
The fattened liver of a goose or duck. The rich, buttery flavor of foie gras makes it a delicacy popular in French cuisine. It is prepared over low heat, as the fat has a lower melting point than other animal fats, and oftern served in mousses, terri... More about Foie Gras
Truffle refers to two different distinct items of food. One is a fungus found in Europe. These truffles are costly and have a strong and distinctive flavor. Because of their cost they often are used to flavor oils that are then added to dishes. The s... More about Truffle
