Foie gras poêlé aux graines de pavot from Cuisine et Vins de France, Nov/Dec 2020 (#197) (page 36) by Antoine Westermann
- peanut oil
- poppyseeds
- raw foie gras
- chicken base
- green-skinned apples
- Melfor honey and herb vinegar
Where’s the full recipe - why can I only see the ingredients?
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.