On Feb 24, 2:57*am, "Nils Gustaf Lindgren"
> wrote:
> >My French is terrible, but wouldn't it be something like bloc de foie
> >de poulet reconstitu? Chopped liver ain't duck, buddy!
>
> I tink Mike refers to the various quality levels concerning foie gras de
> canard - if it is a whole piece of liver or what. If I remeber correctly,
> bloc de foie gras is various pieces of leftover duck liver pressed into a
> block, or, more likely, can.
>
> I may be wrong though, after the article in Decanter we no longer partake of
> foie gras de canard.
>
> Cheers
>
> Nils
http://www.barrypopik.com/index.php/...chopped_liver/
