Home › The Principles of Cookery › Foie Gras

Foie Gras

This delicacy is prepared in Strasburg and other places from the livers of geese specially fed and fattened. The best is sold in terrines, the smallest size of which costs about 1s. 6d. It may be served in the terrine in which it is bought, garnished with a little parsley, or it may be added to improve the flavour of a meat or game pie. In every case it gives a rich flavour to the dish with which it is incorporated.