Quote Originally Posted by Ganpati's Goonerz--AFC's Aboriginal Fertility Cult View Post
But do you have foie gras crutons? Of course you'd use a heavy burgundy - the dish is from there and you're making a sauce.

But you really need to make the crutons by spreading foie gras thickly onto a slice of toast and then cutting into cruton size.

Little nibbles of joy in the midst of the dish.
Is this actual foie gras or paté de foie gras?