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Le Cordon Bleu News, 11/15/2011
How to serve and eat foie gras terrine
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How to serve and eat foie gras terrine
A few points in order to appreciate the refined flavor and delicate texture of foie gras
  • Allow for 50-150 g per person depending on the importance of the occasion: between 50-70 g for a starter, 100-150 g for a main course.
  • Remove the foie gras from the refrigerator approximately 45 minutes before serving so that it gives out its full texture and flavor. Serve at around 10-12°C on a cold dish.
  • Slice with a thin bladed knife that has been dipped in hot water and wiped in order to maintain the texture of the foie gras. Do not cut the foie gras too early or it will oxidise and lose its flavor.
There are two schools of thought regarding the type of bread that should accompany foie gras:
  • Hot toast : Sandwich bread which should remain soft once toasted
  • Thinly sliced country-style bread which has been very lightly toasted.

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