Fresh foie gras, truffled and poached in Port wine (Foie gras frais truffé et poche au Porto) [Roger Roucou] from Ma Gastronomie: A Classic of French Cuisine (page 84) by Fernand Point

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.

Notes about this recipe

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    Foie gras must soak in water for 2 hours.

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