Monday, November 22, 2010

RECIPE: Appetiser. The Foie Gras Croissant


Chunks of croissant.
Chunks of pan-fried foie gras.
Muscat jelly to reduce the buttery/livery sweetness.
Chervil for a little freshness.

1 comment:

Anonymous said...

awesome blog, do you have twitter or facebook? i will bookmark this page thanks. lina holzbauer