RecipeMuncher

There was some leftover foie gras in the freezer that I did not want to keep longer so I searched for a recipe in The Cook’s Book. I decided to combine it with port wein jelly, chocolate toast and raspberry ananas with chili. It was a nice combination. I baked again the toast bread myself and this time I was very happy with the form and the taste was just as delicious as the last time. Ingredients:500 g foie grasfresh nutmegthyme70 ml port wein25 ml cognac Slice foie gras lenght when it is (...)