On Wed, 04 Aug 2004 12:03:08 -0400, Kate Connally >
wrote:

>Rodney,
>I just called Hudson Valley Foie Gras to see
>about stopping there and picking some up on my
>way to VT. I about fell off my chair when I asked
>the price. Now, I was expecting it to be expensive,
>but I guess what I consider expensive is a lot less
>expensive that foie gras. $65/lobe, yikes!, which equals
>about 1 1/2 lb. (according to Dottie, my source at
>the farm). I wonder if I can make that rhubarb
>recipe with plain old duck liver. :-(
>
No. Not the same at all. It is an extravagance for special occasions.
Also, the recipe calls for Grade A for a reason. They said to cook it
whole without trimming.

Grade B has a few veins and membranes you need to cut out, which
doesn't matter if you are making a pate, although the grade A saves
some work anyway.

If you serve that recipe to people who have never tasted foie gras,
the look in their faces will be worth the $65.

However, you can easily make that liver go for 20 or 25 hors d'oeuvres
if you want to be a little 'frugal.' Or you can put little slices on
top of cooked meat, as in 'Tournedos Rossini' and the like. Of course,
that is supposed to have a slice of truffle also, but it will be fine
without.



Rodney Myrvaagnes J36 Gjo/a


"We have achieved the inversion of the single note."
__ Peter Ustinov as Karlheinz Stckhausen