Beef up holidays with French delicacy: fresh foie gras

From: The Gazette | Date: December 1, 1999| Author: | Copyright information

When Jim Sebastiani called to let me know he would be getting in a shipment of fresh foie gras, all of my other business for the day ceased. Only one thing mattered: how soon could I make it to his store to get some.

This indescribably moist, tender, buttery delicacy - most available in winter - has held a place in my heart since I first tasted it in Gascony, France, six years ago.

Basically, foie gras is liver, but that description doesn't do it justice. The "Larousse Gastro- nomique" defines it as "goose or duck liver which is grossly enlarged by methodically fattening the bird."

Think ...

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