Literature for Cooks
Dwl……I definitely don’t know how hard is it for a Foie Gras to become Foie Mousse,care to elaborate on this Jomo!
Foie Gras which is the enlargened liver of a duck or goose ( most commonly mallard ducks) is esentially fat. It takes a highly skilled shed to work with Foie Gras especially when making a mousse. If done incorrectly or carelessly it can result in a greasy puddle of fat when unmolded.
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