Recipe: Tips for serving foie gras entier

The perfect way to prepare the unctuous liver of a perfectly groomed goose.

By Rebecca Koffman

Published July 25, 2000 6:48PM (EDT)

  • Chill the lobe for several hours before serving.

  • Run the blade of a knife under hot water and slice the foie gras immediately after it comes out of the refrigerator.

  • Thin slices are imperative.

  • Let the foie gras sit for 15 minutes after slicing.

  • Serve on chilled plates accompanied by a bottle of the finest champagne.


    • By Rebecca Koffman

    Rebecca Koffman is a freelance writer living in San Francisco.

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