Recipes with Foie Gras and Veal

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

Cut from leg of veal. Most commonly sliced thin and pounded for use in dishes like Veal Scaloppine, Veal Piccata, and Weiner Schnitzel More about Veal