“Corned” Foie Gras Torchon

First we brined the Foie Gras in a tradition Corned Beef Brine for 2 weeks.  Next it is cooked, tamis, and rolled to shape in cheese cloth.

It was served as our Amuse`.  Toasted Rye, Gruyere, Braised Cabbage, and Dijon.  The B+O Rueben.

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